Moroccan Chicken
A few months ago, we had decided to try SunBasket to get some new recipes into our weekly rotation of grocery shopping. One of the recipes I loved was the Moroccan chicken with vegetables. Below are the recipe and ingredients.
- ** I do not own the rights to this recipe**
- Ingredients
- A small white onion
- 3-4 whole carrots
- A small bag of snap peas
- Two boneless chicken breasts
- Spicy harissa sauce (EVOO, parsley, lemon juice, cilantro, cumin, cayenne, smoked paprika, and kosher salt)
- Ras el hanout
- Instructions
- Scrub and peel the carrots. Cut the carrots lengthwise and diagonally into 1/2 inch thick slices.
- Peel the onion and thinly slice to gather a cup.
- Combine the carrots, ras el hanout, and 1 tsp of olive oil. Let stand while you prepare the chicken. Salt and pepper to taste.
- Place at least 1 tsp olive oil into a pan that over medium-high heat. Once the pan is hot, add the chicken and cook for 1 to 2 minutes on each side. Bring the heat down to medium-low and continue to cook through for 5 to 8 minutes.
- Once the chicken is done cooking, transfer to a cutting board and cut into 1/2 inch thick slices.
- Using the same pan as the chicken, place an additional 1 tsp of olive oil and add the carrots. Cook the carrots until they soften, about 5 to 7 minutes. Add in the onion, snap peas and cook until the onions are soft and the peas are crisp.
- To serve, place the chicken and vegetables on the plate and use as much harissa as you would like.
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