Moroccan Chicken & Red Cabbage Slaw

Moroccan Chicken

Making the marinade and then leaving your Chicken to take on the flavours overnight is ideal to bring out the depth of flavour in this dish.

Prep time: 20 minutes

Cooking time: 30 minutes

Ingredients:

  • 4 Chicken Breasts
  • 1 Red Cabbage
  • 1 Jar Pitted Green Olives
  • 4 Tbsp Natural Yogurt
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Lemon
  • 2 Tsp Cumin
  • 1 Tsp Turmeric
  • 1 Tsp Paprika
  • 1 Tsp Ground Coriander
  • 1/2 Tsp Allspice
  • 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Nutmeg
  • 1 Tsp Salt

Equipment Needed:

Frying Pan, Baking Tray, Mixing Bowl, Sharp Knife, Colander, Baking Paper / Parchment.

Method:

Set your oven to 180 degrees or gas mark 4.

Cover your baking tray with baking paper.

Start by making the marinade for your Chicken breasts.

To a Tupperware bowl add the following;

1 Tsp of each Cumin, Turmeric, Paprika and Salt.

1/2 Tsp of each Allspice, Cinnamon and Nutmeg.

Add 2 Tbsp Olive Oil to the spices and mix into a paste.

Place the Chicken breasts into the Tupperware box and mix everything together, making sure all the Chicken is covered with your marinade.

To your frying pan add 1 Tsp Olive Oil on a medium heat, allow the pan to heat up before placing your Chicken breasts in to cook.

Cook the Chicken for 3 minutes each side, or until they have started to take on a light brown colour before removing from the pan.

When the Chicken breasts are browned place them on your baking tray and put into the oven for 20 minutes.

The Slaw

Red Cabbage Slaw

Remove the outer leaves from your Cabbage.

Use a sharp knife to slice your Cabbage in half and then quarters.

Finely slice the Cabbage to your preferred thickness for the Slaw.

(I personally prefer a very fine slice here)

Using your Colander wash the Cabbage.

Add the Cabbage to a mixing bowl, then add 4 Tbsp Natural Yogurt along with 1 Tsp Cumin, Ground Coriander and the juice of 1 lemon.

Mix everything together with a spoon making sure all the Yogurt and Spices are mixed through the Cabbage.

To Serve

When your Chicken is cooked remove from the oven and leave to stand for 2-3 minutes before slicing approximately 2cm thick .

Serve your Chicken breast with a large serving of Red Cabbage Slaw and a handful of Olives.

Try squeezing some lemon juice over this dish for added flavour.

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