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Sesame & Chermoula-spiced Chicken Pieces
Chicken is a staple in many households. This recipe is so easy and delicious with it's tomato and olive sauce – the whole family will enjoy it!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 45 mins
Ingredients
Chicken
6 chicken breasts, skin removed and deboned
2 Tbsp (30 ml) chermoula spice
2 eggs, lightly whisked with 2 Tbsp (30 ml) water
¼ C (60 ml) sesame seeds
salt and pepper
olive oil, for drizzling
Sauce
1 tsp (5 ml) olive oil
1 onion, finely chopped
1 Tbsp (15 ml) garlic, crushed
1 tsp (5 ml) ginger, finely grated
3 large tomatoes, chopped
1 x 410 g tin of whole peeled tomatoes
1 tsp(5 ml) honey
1 tsp (5 ml) capers, finely chopped
1 Tbsp (15 ml) origanum, finely chopped
100 g pitted black olives, sliced
salt and pepper
Minted Courgettes
1 Tbsp (15 ml) butter
500 g courgettes, quartered
zest from 1 lemon
juice from 1 lemon
¼ C (60 ml) mint, finely chopped
salt and pepper
Method
Chicken
Preheat the oven to 180 °C.
Slice the chicken breasts into 4 or 5 pieces. Cut each piece at a slanted angle. Sprinkle the chermoula spice over the chicken. Dip each piece of chicken into the whisked egg mixture and then into the sesame seeds. Place on a baking tray and season with salt and pepper. Add a light drizzling of olive oil and bake for 20-25 minutes.
Sauce
Heat the oil in a saucepan over medium heat. Add the onion, garlic and ginger and gently sauté for 5 minutes. Add the chopped tomatoes, canned tomatoes, honey, capers and origanum. Simmer for 15 minutes. Stir in the olives and season to taste.
Minted Courgettes
Heat the butter in a pan over medium heat. Once bubbling, add the courgettes and fry for 5 minutes until tender. Stir in the lemon zest, lemon juice and mint. Season to taste.
Serve the chicken pieces with the sauce and minted courgettes on the side.
TIP: Other low carb sides that would work well with this chicken dish are roasted pumpkin, steamed green beans or cauliflower and broccoli mash.
