This is another family favourite, and its so easy to make. If you don’t
have Moroccan seasoning, can I suggest you purchase a jar? It’s such a versatile
seasoning to have in your pantry, as you can use it to flavour meat, vegetables,
meatballs, pizzas and much more.

Serves: 2
Prep Time: 5 minutes
Cooking Time: 20 minutes


Ingredients:

2 boneless, skinless chicken breasts (thigh fillets can also be used)
2 teaspoon Moroccan seasoning ( available from supermarkets)
2 tbsp olive oil
1/2 cup chicken stock
1 /2 cup cream

Method:

• Season each chicken breast on both sides with the seasoning.
• Heat the oil in a frying pan on medium high and brown both sides of the chicken.
• Add the stock and bring to the boil.
• Reduce heat and simmer.
• Once chicken is cooked through (the juices will run clear when cut), remove from
pan and cover to keep warm.
• Gently boil the stock over a medium heat until reduced to a thick brown liquid.
• Add the cream and simmer over a medium heat until the sauce is reduced
by half.
• Serve the sauce over the chicken.