A aromatic take on Chicken Breast Mash, built on cumin and coriander and finished the way we like it. Ready in about 2 hr 20 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the ras el hanout and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Moroccan
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