Ok, so this is my FAVOURITE way to eat chicken breast at the moment. Coated in delicious moroccan spices and charred beautifully.
Serves 2
<5 Minutes Preparation
25 Minutes Cooking
I N G R E D I E N T S
2 chicken breasts
2tbs ras el hanout
1tbs olive oil
Serve with:
Houmous
Natural yogurt
Pomegranate seeds
Pomegranate molasses
Spinach
Crushed Almonds
M E T H O D
- In a bowl, add the chicken breasts, oil and gas el hanout. Coat and leave to marinate.
- Preheat the oven to 180c
- Set a frying pan or griddle pan over a medium/high heat. Add a drizzle of oil and lay down the chicken breasts. Cook for 5 minutes until a lovely crust has formed. Then flip and cook for a couple of minutes. Once coloured, add to the oven to cook through.
- Once ready, slice and serve with spinach, humous, yogurt, pomegranate seeds, crushed almonds and pomegranate molasses. OR whack it in a wrap for a delicious quick meal!
