This Moroccan Chicken Breast recipe is surprisingly simple, using a few basic ingredients to create a delicious, easy dinner. The chicken breasts are coated with these spices and pan-fried until golden brown. The result is a fragrant dish loaded with flavor, perfect for a cozy night in or a dinner party with friends. This chicken breast recipe can be served with rice, couscous, roasted vegetables, or a side salad. Or, once cooked, you can chop the chicken and use it as a filling for wraps or sandwiches.
Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts
Lay the chicken breast flat on a chopping board.
Use a large sharp knife to cut sideways through the breast.
Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
Carefully cut through until you have two plump fillets.
If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
Repeat with the second chicken breast.
Marinate the chicken
Pour the olive oil into a non-metallic dish, and add the Moroccan seasoning, salt, sugar, and crushed garlic. Stir well.¼ cup/ 60ml olive oil2½ tbsp Moroccan spice blend1½ tsp salt2 tsp sugar3 cloves garlic
Once well combined, add the four chicken fillets.
Marinate for at least 30 minutes and up to 48 hours.
To cook the chicken
Place a heavy-based frying pan or skillet over medium heat.
Remove the chicken from the marinade and cook on one side without moving for 4 minutes.
Flip the chicken and cook for a further 3-4 minutes until cooked through.
Notes
Check your Spice blend. Some have added salt and or sugar. Don't add the salt/sugar to the recipe if this is the case. I use a homemade blend, but you can buy Moroccan spice at most grocery stores. You can also use Ras el Hanout.