Creamy Moroccan Chicken Recipe

Try the Moroccan style of cooking creamy chicken.

Ingredients - serves 4

• 750 g chicken thigh fillets, quartered
• 1/4 cup plain flour
• 1 tbsp oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 garlic clove, crushed
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground cinnamon
• 375 mL can CARNATION Light & Creamy Evaporated Milk
• 1/2 cup water
• 1/4 cup sultanas
• cooked couscous, for serving

Preparation

• Coat chicken pieces with flour, shaking off excess. Heat oil in pan, cook chicken until golden brown, remove from pan and keep warm.
• Add onion, carrot and garlic to pan, cook 2 minutes. Stir in excess flour from the chicken with the combined spices, add CARNATION Light & Creamy Evaporated Milk and water, bring to boil stirring.
• Return chicken to pan, add sultanas, simmer for 10 minutes or until chicken is cooked through.

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