recipes:moroccan-carrots-and-snap-peas
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~Moroccan Chicken with Carrots and Snap Peas
| 2 | Servings |
| Qty | Unit | Ingredient |
|---|---|---|
| 2 | small | Red onions (280 g whole, 215 g sliced) |
| 1 | cup | Snap Peas (110 g) |
| 3 | med | Carrots (265 g) |
| ½ | cup | Spicy Green Harissa Paste |
| 1 | tsp | Ras el Hanout |
| 2 | ea | Chicken Breasts (6 oz each) |
- Prep
- Cut carrots in half, then slice into 1/4 inch diagonals
- Cut onions into thin strips
- Marinate Carrots
- Toss carrots with Ras el Hanout and 1 tsp oil in a small bowl and set aside
- Cook chicken breasts
- Dry breasts and season with salt and pepper
- Fry for 2 minutes on a side to brown.
- Reduce heat and cook until firm (5 to 8 minutes)
- Set aside to rest
- Cook the vegetables
- Start the carrots over medium heat. Brown them for 5 to 7 minutes
- Add the onion and snap peas and cook until slightly tender (3 to 4 minutes)
- Serve
- Slice the chicken and server over the vegetables. Drizzle harissa on top.
recipes/moroccan-carrots-and-snap-peas.1617647197.txt.gz · Last modified: 2021/04/05 14:26 by admin
