Monday, September 08, 2008
Morrocan spiced chicken - My dinner let me show you it.
I cook dinner. Quite often actually. Some nights I've been known to cook it twice. Just to prove it here is some morrocan spiced chicken with red onions beans and apricots. I served it with fluffy cous cous made with vege stock for actual flavor. I quite like cous cous, I am a recent convert, for some reason it was only ever served cold when I was a kid, but served hot it has a delicious melty yummness that I can't quite describe.
A recent tip I got off the internet for cooking small chunks of chicken is to dust them in cornflour first. So in this instance I coated the chicken in morrocan spice (thanks masterfoods!) and let sit for an hour in the fridge. Then just before frying I tossed through a couple spoonfuls of cornflour.
It keeps the chicken bit real moist!! The cornflour seal keeps all that goody good chickeny moisture in, and the dryness out. Awesome.