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Moroccan Chicken Naanini 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
4 boneless, skinless chicken breasts 1/2 cup (125 mL) harissa paste 1/2 cup (125 mL) fresh lime juice 1/2 tsp. (2 mL) Salt 4 large roasted red bell pepper strips 1 Tbsp. (15 mL) canola or vegetable oil
Moroccan Chicken Naanini

Moroccan Chicken Naanini

Rate this recipe
3 Votes
  • Lactose-free
4
servings
0:30
Preparation
0:30
COOKING
3:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    boneless, skinless chicken breasts
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    $10.99 /lb

    BONELESS SKINLESS 24.23/kg

    SAVE UP TO $5.00/LB
    Maple Leaf Prime Fresh Chicken Breast Portions, Cutlets or Fillets

    Maple Leaf Prime Fresh Chicken Breast Portions, Cutlets or Fillets

    $7.99 /lb

    BONELESS SKINLESS 17.61/kg

    SAVE UP TO $5.00/LB
    Maple Leaf Prime Fresh Chicken Breast Portions, Cutlets or Fillets

    Maple Leaf Prime Fresh Chicken Breast Portions, Cutlets or Fillets

    $7.99 /lb

    BONELESS SKINLESS 17.61/kg

    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN BREAST

    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN BREAST

    $10.99 /lb

    BONELESS SKINLESS 24.23/kg

    SAVE UP TO $5.00/LB
    Maple Leaf Prime Fresh Chicken Breast Portions, Cutlets or Fillets

    Maple Leaf Prime Fresh Chicken Breast Portions, Cutlets or Fillets

    $7.99 /lb

    BONELESS SKINLESS 17.61/kg

    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN BREAST

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    $10.99 /lb

    BONELESS SKINLESS 24.23/kg

    MAPLE LEAF DELI-FRESH SHAVED DELI MEATS OR IRRESISTIBLES ARTISAN SLICED DELI MEATS

    MAPLE LEAF DELI-FRESH SHAVED DELI MEATS OR IRRESISTIBLES ARTISAN SLICED DELI MEATS

    YOUR CHOICE $5.0 ea.

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    $2.89 /100 g

    DELI SLICED SELECTED VARIETIES 13.11/lb

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    175 - 200 g, SELECTED VARIETIES

    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST

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    $2.89 /100 g

    DELI SLICED SELECTED VARIETIES 13.11/lb

    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST

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    $2.89 /100 g

    DELI SLICED SELECTED VARIETIES 13.11/lb

  • 1/2 cup
    (125 mL)
    harissa paste
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  • 1/2 cup
    (125 mL)
    fresh lime juice
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  • 1/2 tsp.
    (2 mL)
    Salt
  • 4
    large roasted red bell pepper strips
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    IMPORTÉS 6,59/kg

    GREEN SWEET PEPPERS

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    PRODUCT OF U.S.A. 4.39/kg

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  • 1 Tbsp.
    (15 mL)
    canola or vegetable oil
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  • 2 cups
    (500 mL)
    peeled, chopped ripe nectarines (approx 2-3 nectarines)
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  • 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

Wine and meal pairing

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Fruity and light

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Product categories: red wine, rosé wine.

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