52 weeks of little helps

Fragrant Moroccan chicken

  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl, mix 2 small chicken breast fillets with 1 tablespoon garam masala, 2 teaspoons smoked paprika, 1 teaspoon cumin, ¼ teaspoon of ground cinnamon and a pinch of salt. Add ½ tablespoon oil and mix well to coat.
  2. In a casserole dish or ovenproof heavy-based pan with a lid, heat 1 tablespoon oil over a medium-high heat. Fry the chicken, uncovered, for 2 mins each side. Stir through 400g baby potatoes and fry for 5 mins. Add a splash of water and cover with the lid. Transfer to the oven for 10 mins or until the chicken is cooked through.
  3. Meanwhile, blanch 200g fine beans in boiling water for 1-2 mins until just tender, then drain. Serve with the chicken and potatoes. Scatter with coriander, pomegranate seeds and flaked almonds, if you like.

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Fragrant Moroccan chicken

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