Serves 6

150gm Duqqa (of an range)
Bail leaves, chopped
2 tbs Grated orange rind
6 (about 130gm each) skinless chicken breasts
1 cup (250ml) reduced fat milk
1/2 cup (125ml) reduced-salt chicken stock
Juice 0f 1 Orange
Lemon wedges to serve

MOROCCAN TOMATOE & CARDAMON SAUCE

2tbs Olive oil
1 Large onion, finely chopped
3 X Garlic cloves
3cm piece Ginger, grated
1/2 tsp dried ground Turmeric
8 green Cardamon pods, lightly crushed
2 Kaffir lime leaves
1 Cinnamon stick
5 Roma tomatoes, peeled, seeds removed, finely chopped
400gm canned chopped Tomatoes
2 tsp brown sugar

METHOD

1 For the sauce , heat the olive oil in a pan over medium heat, add the onion and cook, stirring occasionally, untill tinged golden.

Add the Garlic, ginger, tumeric and salt, then cook for 1 – 2 minutes, stirring. add Cardamon, Kaffir lime leaves, Cinnamon stick, and the fresh & canned tomatoes. Cook for 20-25 Minutes, stirring occasionally, until cooked.

2. Add brown Sugar and season to taste.Remove, discard the Kaffir leaves & cinnamon.

3. Preheat the Oven to 180′C.

4. Combine the DUQQA, basil and orange rind in a bowl. Dip the chicken breasts in the milk, then roll in the DUQQA mixture.

5. Place in a shallow baking dish and pour the chicken stock and orange juice arround the Chicken. Bake in the oven for 30 minutes or untill cooked through and browned.

6. To seve, slice each chicken breast into 4 pieces and fan out on the plate. Serve with lemon wedges and a Dolop of the Sauce.

Serves 4 – 5.

3lb Chicken Pieces
1/3 Cup Butter
1 Large clove garlic (minced)
1 Teaspoon Berber’e

Read more: DORO WAT ( ETHIOPIAN CHICKEN) (BERBER’E)