Friday Kitchen goes to Morocco
What is itNorth African Moroccan Chicken with wild rocket salad and goats cheese
2 skinless chicken breasts, sliced
Wild rocket (1 pack)
6 cherry tomatoes halved
½ Cucumber peeled de-seeded and sliced
250g Goats cheese diced
1 Tbs groundnut or vegetable Oil
1 tsp Curry powder,
1 tsp Cinnamon,
1 tsp Tumeric
½ tsp Garlic Paste
Take 1 slice of bread, remove crusts, slice in to small batons and shallow fry in vegetable oil until golden brown.
2 table spoons of curry powder in a small pan and cover with olive oil, warm through, stir and put aside.
Place the chicken into a bowl and add all spices, mix well and marinade for at least 30 minutes.
Pan fry the chicken in the oil until nice and brown and white in the middle.
In a mixing bowl add the chicken and juices from the pan, rocket, tomatoes, cucumber, croutons and goats cheese and mix well, being careful not to break the goats cheese.
Take a good hand full of your chicken salad making sure that you get a bit of everything and place onto your plate, then drizzle with some curry oil and serve.
This dish can be served either on its own or with cous cous or potato wedges.
Friday Kitchen - On...
Onion Tart Ingredients Serves 2 Filo Pastry Melted butter Liason 1 egg 20ml Cream 15ml milk Filling 1 onion, finely chopped, sweated. Grated cheese 2 small tart tins Filo Baskets Layer the filo pastry brush with the melted butter on each layer, stack them together and then line a greased mould Liason Whisk the egg, cream and milk together and season with salt and pepper Filling Chop the onions finely and then sweat them in a frying pan until soft To Finish Place the onion inside the filo basket and then cover with the grated cheese. Pour over the egg mix and fill to the top, then place in oven on a lower heat at about 180 and cook for 15 â€“ 20 mins until the egg mix is firm and golden brown.