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Moroccan Chicken Naanini
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poulet-marocain-naanini-5683.jpg
PT30M
PT30M
PT3H00M
Place chicken breasts between plastic wrap and pound to flatten.Add harissa paste, lime juice and salt in a large resealable plastic bag.Knead bag to mix, then add chicken. Seal bag, then turn several times until well coated with mixture. Refrigerate for 2 hours to marinate.Meanwhile, stir together chutney ingredients in a medium saucepan and bring to a boil.Reduce heat to low and simmer, covered, for 10 minutes.Remove cover and simmer on low heat for 5 to 10 minutes more to cook off excess liquid. (Chutney may be made several days ahead and stored tightly covered in the refrigerator.)Preheat grill to medium-high or in a medium frying pan and cook chicken until cooked through, about 5 minutes per side.Place cooked chicken on half of the bread pieces.Spread on chutney and top with pepper strip and remaining bread.Brush both sides lightly with oil and place on grill over medium heat.Press down to flatten slightly with a panini press or foil-covered brick, or a spatula and cook for about 2 to 3 minutes on each side or until lightly browned.Serve with additional chutney, if desired.Source: California Peaches - Plums - Nectarines
4
California Pêches – Prunes - Nectarines
3
4
5
2
4 boneless, skinless chicken breast
1/2 cup (125 mL) harissa paste
1/2 cup (125 mL) fresh lime juice
1/2 tsp. (2 mL) Salt
4 Naan bread, halved
4 large roasted red bell pepper strips
1 Tbsp. (15 mL) canola or vegetable oil
Moroccan Chicken Naanini
-
![]()
Lactose-free
4
servings
0:30
Preparation
0:30
COOKING
3:00
TOTAL TIME
Ingredients
-
4
boneless, skinless chicken breast
-
1/2 cup
(125 mL)harissa paste
-
1/2 cup
(125 mL)fresh lime juice
-
1/2 tsp.
(2 mL)Salt
-
4
Naan bread, halved
-
4
large roasted red bell pepper strips
-
1 Tbsp.
(15 mL)canola or vegetable oil
-
nectarine chutney
-
2 cups
(500 mL)peeled, chopped ripe nectarines (approx 2-3 nectarines)
-
1/2 cup
(125 mL)minced shallots
-
1/3 cup
(80 mL)white wine vinegar
-
1/3 cup
(80 mL)brown sugar
-
1/2 Tbsp.
(22 mL)grated fresh ginger
-
1/4 tsp.
(1 mL)each cinnamon
-
1/4 tsp.
(1 mL)ground allspice
Preparation
Place chicken breasts between plastic wrap and pound to flatten.
Add harissa paste, lime juice and salt in a large resealable plastic bag.
Knead bag to mix, then add chicken. Seal bag, then turn several times until well coated with mixture. Refrigerate for 2 hours to marinate.
Meanwhile, stir together chutney ingredients in a medium saucepan and bring to a boil.
Reduce heat to low and simmer, covered, for 10 minutes.
Remove cover and simmer on low heat for 5 to 10 minutes more to cook off excess liquid. (Chutney may be made several days ahead and stored tightly covered in the refrigerator.)
Preheat grill to medium-high or in a medium frying pan and cook chicken until cooked through, about 5 minutes per side.
Place cooked chicken on half of the bread pieces.
Spread on chutney and top with pepper strip and remaining bread.
Brush both sides lightly with oil and place on grill over medium heat.
Press down to flatten slightly with a panini press or foil-covered brick, or a spatula and cook for about 2 to 3 minutes on each side or until lightly browned.
Serve with additional chutney, if desired.
Source: California Peaches - Plums - Nectarines
Source :
California Pêches – Prunes - Nectarines
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
