Morrocan Chicken

There hasn't been a lot of cooking in this house this year, more on that soon. Tonight my wonderful husband cooked up Morrocan chicken, an old favourite. It was so delicious, makes we wonder why we haven't had it in ages. We ate it with cous cous and steamed vegetables.

Morrocan Chicken
serves 4

500g chicken fillet ( I use breast), cut into strips
3 tbs flour, seasoned with salt and pepper
¼ C olive oil
2 onions, sliced
2 tsp ground cinnamon
¼ tsp ground cloves
2 tsp sumac*
¼ C sultanas
1 C chicken stock
50g toasted pine nuts
¼ C chopped fresh coriander
Juice of 1 lemon, plus wedges to serve
To serve
Couscous, Greek yoghurt, Lebanese bread and salad or vegetables

Toss chicken in the flour. Heat 2 tablespoons oil in a large frypan over high heat until hot, then cook chicken in batches until golden and set aside.

Heat remaining oil in pan. Add onions, reduce heat to medium and cook for 10 minutes, stirring, until golden and softened. Return chicken to pan with spices, sultanas and stock. Reduce heat to low and cook for 5 minutes until heated through and thickened slightly. Stir in pine nuts, coriander and lemon juice. Serve with couscous, yoghurt, bread and lemon.

Notes & tips: * Sumac is a purple, lemony spice used in North African and Middle Eastern cooking, it is fairly widely available.

Recipe from delicious June 2004 by Valli Little