Chicken in Spicy Moroccan Cream Sauce, Moroccan Carrot Sauté

H-E-B Chef Anna T. Ferrando

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Chicken in Spicy Moroccan Cream Sauce

Preparation Time: 5 minutes
Cooking Time: 2-3 minutes
Serves 4

INGREDIENTS:

1        pound raw chicken tenders

2        tablespoons Adams Reserve Korintje OR SW Ancho Rub

2        tablespoons Ottavio Private Reserve Olive Oil

½       jar Roberts Reserve Spicy Moroccan Sauce

1        cup heavy whipping cream

¼       cup Cilantro, Chopped\

DIRECTIONS:

1.      Toss chicken in a bowl with oil and rub.

2.      Heat a skillet over medium high heat. Place chicken in hot skillet and cook 2-3  minutes per side.

3.      Pour Moroccan sauce and cream into pan with chicken. Allow sauce to bubble and thicken, 2-3 minutes.

4.      Top with cilantro before serving. Serve alone, over rice or cous cous, or with noodles.

Also great with shrimp!

Moroccan Carrot Sauté

Preparation Time 5 minutes

Cooking Time: 2-3 minutes

Serves 4

 

1        pound raw carrots, peeled and sliced thinly

2        tablespoons Adams Reserve Korintje Rub

2        tablespoons  Ottavio Private Reserve Olive Oil

2        cloves garlic, peeled and crushed

¼       cup Cilantro, Chopped

·         Fresh lemon juice, ½ lemon

1.      Boil carrots until tender, 10-15 minutes. Remove carrots from water and place in cold water to stop further cooking.

2.      Heat a skillet to medium-high. Add olive oil and garlic. Sauté garlic for 2-3 minutes.

3.      Remove garlic and add carrots, cilantro, lemon juice, and rub.

4.      Remove from heat and serve either warm or chilled.

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