Moroccan Chicken

Ingredients:   Moroccan Paste:
6gs red chilli peppers - deseeded
2gs chilli powder
15gs finely chopped garlic
Juice of 1/2 lemon
10mls olive oil
6gs cinnamon powder
30gs sultanas
30gs pinenuts
6gs dried mint

Chicken:
5 Chicken Breasts
40mls sunflower oil
500gs of tinned chopped tomatoes
200mls cream

Method:

1. To make the paste blend all the ingredients except the sultanas, pine nuts & mint. Add in the remaining ingredients.

2. Heat the oil, seal the chicken breasts.

3. Add in the paste and cook for 2 minutes.

4. Add in the chopped tomatoes and cook over a high heat until sauce begins to thicken.

5. Add in cream and continue over a high heat until sauce has condendsed to a thick cream consistency and chicken is cooked thoroughly. Season well.

6. Put one breast into each portion and cover with sauce.

7. Alternatively the chick breasts can be sliced for faster cooking time.

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