Fried Moroccan Chicken

This is so easy you will want to make it more often. Your chicken pieces will be very tender and just melt in your mouth.

Ingredients:

400g chicken breast fillet thickly sliced
1 egg beaten with a dash of milk
1/4 cup plain flour
1 heaped tbsp Moroccan Spice
Peanut Oil for shallow frying

Method:
1. Mix the flour and the Moraccan Spice together
2. Dip each chicken piece in egg then spice mixture until well coated
3. Place on a plate and put in fridge for 15 minutes or ready to cook
4. Heat enough oil in a fry pan to shallow fry and cook each chicken piece until golden
5. Drain on kitchen paper and keep warm until ready to serve

Moroccan Spice

I love this very easy to mix Moroccan Spice. It is very versatile and great when you have to jazz up a meal in a hurry. I seal this in the smallest size zip lock bag you can get from your supermarket. You can store it in the fridge if you are using it up slowly. I love my mortar and pestle so I use that to grind it up. It is theraputic to use and the aroma's from the herbs makes me swoon.

Ingredients:

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon paprika
3 whole cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper

Method:

Heat a nonstick skillet over medium-high heat. Remove skillet from heat; add cumin and coriander seeds. Toast, stirring often, 2 minutes or until spices are fragrant (do not brown). Cool.

Process seeds, paprika, and remaining ingredients in a spice mill or coffee grinder until finely ground.