Gluten Free Moroccan Spiced Chicken with Prunes
INGREDIENTS
  • Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 15 minutes
  • 30g butter
  • 1 and a half tsp ras el hanout (check doesn't contain wheat)
  • 4 x 175g chicken breast fillets
  • 1 onion
  • 250g chicken stock (check doesn't contain wheat)
  • 150 g pitted prunes
  • 3 teaspoons honey
  • 3 tsp lemon juice
  • 3 tsp rosewater (not extract!)
DIRECTIONS
  1. - Melt butter in a large lidded frying pan, add ras el hanout, stir over a low heat for 30 seconds. Increase heat to medium, add the chicken, cook for 1 minute on each side, without burning the spices. Remove chicken from pan
  2. - Add onion to the pan, cook over a medium heat for 5 mins or until softened. Pour in stock, prunes, honey, lemon and rosewater. Cover and simmer for 10 minutes
  3. - Return chicken to the pan, cover and simmer for 15 mins or until chicken is cooked and tender. Slice chicken on the diagonal and serve.
RECIPE BACKSTORY
This comes from "The food of Morocco" which has some delicious recipes, most very gently and subtly spiced. This has become a favourite. It is quick to prepare and cook and tastes delicious. It is also an example of how easy it is to adapt recipes to make them gluten free. In this case it was ditching the couscous (is wheat!) and making sure the spice mix and stock doesn't contain barley, rye or wheat.