RICHMOND, Va (WTVR) – This dish can be enjoyed for lunch or dinner. Culinary expert Debbie Boroughs joins us to share a great tasting Moroccan Chicken recipe she picked up from her recent trip to Israel and our ‘resident’ taste tester and co-host Jessica stopped by with her beautiful new baby girl, Pearl who made her TV debut.
Chicken Moroccan Style
Courtesy of CookinIsrael
4 boneless skinless chicken breast
2 carrots, sliced
1-2 potatoes, thick sliced
5 cloves garlic, halved
2 green hot peppers, optional
2 Tbps sweet paprika (Moroccan paprika)
1/2 Tbsp hot paprika, optional
1 Tbsp tomato paste
1 tsp cumin
1 tsp ground coriander
1 Tbsp salt
2 tbsp olive oil
1 bunch cilantro, roughly chopped
Place the garlic, hot peppers, carrots and potatoes in the bottom of a wide cook pot and cover with water. Cook for about 20 min until vegetables are soft.
Mix the spices: paprika, cumin, coriander, salt and the tomato paste with the oil, add into the pot and cook about 5 minutes. Place the fish on top of the vegetables and leave to cook about 10 minutes. Shake pot every few minutes so the sauce will mix. Spread the cilantro on top before serving. Serve with with fresh bread or on top of cousous.