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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

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4 Votes

Lactose-free

servings

0:30

Preparation

0:30

COOKING

3:00

TOTAL TIME

Imprimer ma sélection

Ingredients

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4

boneless, skinless chicken breast

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FRESH MARINATED SKINLESS CHICKEN BREAST BONE IN

$5.99 /lb

FRESH CHICKEN DRUMSTICKS OR THIGHS

$2.99 /lb

BREADED OR MARINATED

1/2 cup
(125 mL)
harissa paste

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340 - 375 g SELECTED VARIETIES

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1/2 cup
(125 mL)
fresh lime juice

1/2 tsp.
(2 mL)
Salt

4

Naan bread, halved

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4

large roasted red bell pepper strips

1 Tbsp.
(15 mL)
canola or vegetable oil

nectarine chutney

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PEACHES OR NECTARINES

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2 lb PRODUCT OF CHILE, No. 1 GRADE or 2 lb PRODUCT OF CHILE

2 cups
(500 mL)
peeled, chopped ripe nectarines (approx 2-3 nectarines)

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2 lb PRODUCT OF CHILE, No. 1 GRADE or 2 lb PRODUCT OF CHILE

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

Imprimer ma sélection

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

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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.

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