Thursday, July 11, 2013

Allergy free spicy Moroccan chicken mince recipe

  • 2 tsps olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g chicken mince
  • 2 tbsps Moroccan spice mix
  • 2 medium tomatoes, finely chopped
  • ¼ cup currants
  • 2 tbsps lemon juice
  • ¼ cup chicken stock from a Massel chicken salt-reduced ultracube or powder
  • 2 tbsps fresh flat-leaf parsley, finely chopped (optional)

  • Heat oil in a wok over a medium heat.
  • Add the onion and garlic.
  • Cook for 3-4 minutes or until the onion has softened.
  • Increase the heat to medium-high.
  • Add the chicken mince and cook, stirring with a wooden spoon to break up mince.
  • Cook until it is completely cooked through.
  • Add the Moroccan spice mix and cook, stirring, for 1 minute or until fragrant.
  • Add the tomato, currants, lemon juice and chicken stock.
  • Bring the mixture to the boil then reduce heat to medium-low.
  • Simmer for 10 minutes or until the sauce has thickened.
  • Stir through the parsley.
  • Serve with allergy free bread.

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