Moroccan Spiced Chicken

This is a brilliant combination of warming flavours and pure fresh spice. A lovely, quick way to make a meal a little different whilst keeping things really simple and light. Spiced chicken, zingy mayonnaise and crisp green salad, yum!

Ingredients


  • For the Spiced Butter
  • 200g butter, at room temperature
  • 2 tsp Green Saffron 'ras el hanout' spice mix
  • 0.50 tsp lemon zest, finely grated
  • 1 tblsp flat leaf parsley, finely chopped
  • For the Chicken
  • 4 free range chicken breasts, skin on
  • 200g masala butter softened at room temperature
  • a little rapeseed oil

Method

  1. For the Spiced Butter, take a small bowl and mix all the ingredients together. NB: If you like, you could at this point take a square of cling-film, lay it out on your counter-top, place the butter mix at one, then carefully roll it up into a 'sausage–shape'. Twist each end like a 'Quality Street' sweet and pop into the fridge for later. When you need it, simply slice a disc shape off the end, thickness of a Euro or Pound coin, remove the cling film and off you go!
  2. Take a sharp knife and make an incision in the thick part of each breast and carefully slice along its length to form a pocket, taking care not to slice the meat in half.
  3. Next, divide your spiced butter into four. Take a knife and spread one blob of butter into the pocket of each breast and set aside on a plate.
  4. Take a griddle, sauté or fry pan, pop onto a medium heat and allow it to heat up.
  5. Rub a little oil over the skin of each breast and, when the pan is good and hot, place the chicken pieces into the pan, skin side down and fry gently for about five minutes. Don't move the chicken in the pan at this stage.
  6. Then turn the chicken pieces over, cover with a lid, turn down the heat to a gentle flame and allow to cook in the vibrant coloured, buttery juices until the chicken is done. This may take about 5 to 8 minutes.
  7. Place on a large wooden board, tray or charger and serve with a green salad and Algier Aïoli.




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