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Recipe for spicy Moroccan chicken

Moroccan mustard chicken.Handout

Serves 4

Other dishes besides tagines and couscous are popular in Morocco. This creamy mustard chicken is one, a modern version of a traditional dish, made with mint, cloves, harissa, and cream to soften the flavors. Add peas, diced carrots, or chopped spinach to turn this into a one-pot meal.

4  skinless, boneless chicken breasts, cut into strips

3  tablespoons Dijon mustard

2  tablespoons tomato paste

3/4  cup warm water

3  tablespoons olive oil

1  large onion, finely chopped

Salt and black pepper, to taste

1  teaspoon harissa or 1/4 teaspoon ground cayenne pepper

1/8  teaspoon ground cloves


2  sprigs fresh mint, leaves chopped

1/2  cup heavy cream

1. In a bowl, combine the chicken and mustard. Refrigerate for 1 hour.

2. In another bowl, stir the tomato paste and water.

3. In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook, stirring often, for 8 minutes. Add the chicken, salt, black pepper, harissa or cayenne pepper, cloves, and mint, and diluted tomato paste. Stir well. Bring to a boil, lower the heat, and cover the pan. Simmer, stirring occasionally, for 20 to 25 minutes or until the chicken is cooked through. Add the cream and stir well. Cook for 2 minutes or until hot.