Shredded Moroccan Chicken

Happy Friday! We made it through the week, guys! I can see the weekend on the horizon getting closer and closer with every word I type. Sometimes I love spending hours in the kitchen cooking lavish meals on the weekend, but sometimes I just want something that’s easy to throw to together without sacrificing any of the flavour. Cue this Shredded Moroccan Chicken.

Chicken is the staple meat in our house which we consume at least two times each week – mainly because it’s healthy, cheap and incredible versatile.  I’m always looking for fancy new chicken recipes, but sometimes I just want to fall back on an old favourite.

This recipe for Shredded Moroccan Chicken is one of my ultimate favourite meals because it’s so full of flavour and easy to prepare. You need to leave the chicken to marinate for at least an hour, so keep that in mind in you plan on serving this meal.

Shredded Moroccan Chicken

Ingredients

1 cup cooked and shredded chicken

1 tbsp paprika

1 tbsp ground cumin

1 tbsp ground ginger

1 tbsp turmeric

1 tbsp cinnamon

Black pepper

1 tbsp olive oil

2 cloves garlic, minced

½ onion, peeled and finely sliced

½ cup white wine

2 tbsp lemon juice

1/3 cup raisins

1 cup chicken stock

Recipe

1. Combine all the spices in a container. Toss in the chicken coat well with the spice mix. Let the chicken marinate for 1 hour in the fridge.

2. In a frying pan, heat the olive oil over a medium heat. Add the garlic and onion and cook until the onions are translucent.

3. Add the chicken, white wine, lemon juice, raisins and stock. Bring to a then reduce the heat to low and cook for 20 minutes, stirring regularly, or until the sauce has reduced by about half.

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