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Ras El Hanout Chicken Breast

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!




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