Spiced Chicken Marrakesh

Serves 4

1/4 cup olive oil

2 cloves garlic

1 tsp. paprika

1 tsp. grated lime zest

1/4 tsp. ground cumin

1/4 tsp. ground coriander

4 medium chicken breast halves, boned, skinned and cut into 2-inch pieces

1 onion, chopped

2 tomatoes, seeded and chopped

1/2 cup orange juice

2 tbsp lime juice


  1. In a small dish, combine 2 tbsp olive oil, garlic, paprika, lime zest, cumin, and coriander.  Brush mixture on chicken breasts.
  2. Heat oil in a wok over medium-high heat, until hot, swirling to coat sides of pan.  
  3. Arrange chicken in wok without overlapping or individual pieces and cook, turning, until browned all over, 6 to 8 minutes. Remove to a plate and keep warm.
  4. In same wok, heat remaining 2 tbsp oil over medium-high heat.  Add onions and cook, stirring occasionally, 3 minutes.  
  5. Add tomato and cook, stirring, until vegetables are soft, 3 to 4 minutes.

Be aware that tomatoes are acidic and could damage the seasoning in the wok.

  1. Return chicken to wok. Add orange juice and lime juice.  
  2. Reduce heat to medium-low, cover, and cook until chicken is fork-tender, 15 - 20 minutes.

Serve with yogurt. This dish is nice with couscous.

Source: Based on a recipe in "365 Ways to Wok".

Copyright © 2001-2012 by The Still Waters Group

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