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By: Chef Jason Lynch
(POSTED: May 9, 2011)
Chicken Marrakech
 Yield: 4 servings
Ingredients:
4-5 oz (125-145 g) local free-range chicken breast, sliced thinly
1 medium carrot, medium dice
1 medium onion, medium dice
2 stalks of celery, medium dice
1 medium red pepper, medium dice
1 green pepper, medium dice
3 tbsp (45 ml) of Marrakech spice mixture
1 tbsp (15 ml) cornstarch
1 1/2 cups (372 ml) chicken stock
1/4 cup (50 ml) whipping cream
1/2 cup (125 ml) of cooked basmati rice, per person
Fox Hill plain yogart for garnish
Directions:
In a large saute pan, place all the vegetables over medium heat with 1 tbsp (15 ml) of oil. Saute until the onions are translucent. Add spice mixture and saute for 30 seconds. Add the stock and boil for 2-3 minutes. Add the chicken and simmer until cooked through. Add the cream. Then mix cornstarch with cold water and thicken mixture.
Season with salt and pepper, serve with sliced local fruit. Top with Fox Hill plain yogart.
*Marrakech spice mixture
3 tbsp (45 ml) turmeric
1 1/2 tbsp (21 ml) paprika
1 1/2 tbsp (21 ml) cumin
1 1/2 tbsp (21 ml) coriander
1/4 tbsp (4 ml) cinnamon
1/4 tbsp (4 ml) cloves
1/4 tbsp (4 ml) nutmeg
1/4 tbsp (4 ml) fenugreek
1/4 tbsp (4 ml) allspice
3/4 tbsp (10 ml) chili
3/4 tbsp (10 ml) tarragon
3/4 tbsp (10 ml) thyme
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