Moroccan Chicken Breast with Yoghurt dressing

2 large chicken breasts sliced to be no more than 1 cm thick
Sprinkle of Whittington’s Moroccan spice
Sprinkle of pepper
Splash of Rice Bran oil

1 cup Greek Style yoghurt plain
Juice of ½ lemon
1 teaspoon of Whittington’s Moroccan spice (mild)
½ teaspoon cumin
1/3  teaspoon cinnamon
2 dessertspoons honey
½ cup finely chopped flat leafed parsley
Blend all together and put aside
½ cup finely chopped pistachios for garnish

Pre-heat the oven to 220 degrees. Lay the chicken on a baking paper lined tray and toss with a splash of oil and the Moroccan spices and pepper. Bake the chicken for approx. 10 minutes or till JUST cooked. It won’t take long and you must not overcook it. Serve with the dressing and sprinkled with the pistachios and some fresh toasted Turkish bread. *For colour and variety lay the chicken on a bed of baby spinach and garnish with grape tomatoes and dates.
Serves: 2-4

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