Moroccan-spiced chicken breast (frango marroquino)

Name: Moroccan-spiced chicken breast (frango marroquino)
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish & Portuguese
Ingredients: 2 tbsp olive oil; 1 tbsp coriander seeds, ground; 1 tbsp cumin, ground; 10 cardamom pods, cracked open; 1 tsp freshly grated ginger; 4 chicken breasts, halved; 100 ml raisins; 4 tomatoes, diced; 15 black olives, halved; juice of 1 lemon; 2 tsp brown sugar; 4 tbsp Brazil nuts, finely chopped (can be replaced with walnuts or almonds)

Time: 25 min4 servingsapprox. 1600 kcal / serving (estimated)approx. 40 g protein / serving

Moroccan-spiced chicken breast (frango marroquino) (illustration)

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Method

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Heat the olive oil in a pot, add the coriander, cumin, cardamom and ginger, and fry for about 1 minute.
Add the chicken breast and raisins and fry for about 3 minutes, until the meat turns white on the outside.
Add the tomatoes, olives, lemon juice and brown sugar and mix well.
Cook covered over low heat for about 10 minutes, until the chicken is cooked through.
Serve sprinkled with the finely chopped Brazil nuts.

Source: Wikibooks – Livro de receitas – Frango marroquino (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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