Mains, MealsGeorgia Salamat

Moroccan Spiced Chicken with Pistachios

Mains, MealsGeorgia Salamat
Moroccan Spiced Chicken with Pistachios

The Dish

Moroccan Spiced Chicken with Pistachios

Best for: Lunch, Dinner

Serves: 2

Prep time: 15

Cook time: 10

This chicken is such a crowd please. It has just the right amount of spices against the citrus. The yoghurt in the marinade gently tenderizes the meat causing it to fall apart. The pistachios add a pop of colour as well as a creamy dimension to the dish. . 

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The Recipe

Step 1

Butterfly the chicken breasts and score the flesh - this will help the marinade soak into the meat.

Step 2

Mix all the ingredients for the marinade in a bowl, add the butterflied chicken - mix well to fully coat the meat. If you have time leave to marinate for an hour or two. If you don’t have time, 10 minutes is fine.

Step 3

Take a hot pan with a little olive oil, cook the chicken breasts for around 3-5 mins each side until golden and fully cooked.

Remove the chicken from the heat and leave to rest for a couple of minutes. Slice the chicken into strips and place on a bed of leaves.

Top with the roughly chopped pistachios, rose petals, fresh chopped parsley and a drizzle of pomegranate molasses.

 

The Ingredients

  • 2 chicken breasts

  • 1.5 tbsp plain yoghurt

  • 1 tsp cumin

  • 1 tsp paprika

  • 1/2 tsp cinnamon

  • 1 garlic clove - crushed

  • Juice and zest of half a lemon

  • salt and pepper

  • 1/2 tbsp olive oil

Topping ( All optional)

  • Small bag of leave

  • Small bunch of parsley

  • Handful of pistachios

  • Handful of edible rose petals

  • Pomegranate molasses (to drizzle)