Pan-Fried Moroccan Chicken
serves 2-4
Ingredients:
- 2 chicken breasts, diced
- 1½ tbs oil
- 400g can diced tomatoes or 2 cups diced tomatoes
- 1 bunch parsley, chopped
- 1 garlic clove, finely chopped
- 1 tsp paprika, ground
- 1 lemon, peel finely grated
- ½ cup water
- 50g slivered almonds
Instructions:
- Fry the chicken in a pan, on medium heat, with olive oil for 5 minutes until lightly browned.
- Add tomatoes, parsley, lemon rind, garlic, paprika and cook for a further 2 minutes, stirring constantly. Add juice of lemon and water, cook covered for a further 15 minutes, adding more liquid if necessary.
- Serve with slivered almonds