Moroccan spicy mustard chicken
Other dishes besides tagines and couscous are popular in Morocco. This creamy mustard chicken is one, a modern version of a traditional dish, made with mint, cloves, harissa, and cream to soften the flavors. Add peas, diced carrots, or chopped spinach to turn this into a one-pot meal.
4 skinless, boneless chicken breasts, cut into strips
3 tablespoons Dijon mustard
2 tablespoons tomato paste
3/4 cup warm water
3 tablespoons olive oil
1 large onion, finely chopped
Salt and black pepper, to taste
1 teaspoon harissa or 1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground cloves
2 sprigs fresh mint, leaves chopped
1/2 cup heavy cream
1. In a bowl, combine the chicken and mustard. Refrigerate for 1 hour.
2. In another bowl, stir the tomato paste and water.
3. In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook, stirring often, for 8 minutes. Add the chicken, salt, black pepper, harissa or cayenne pepper, cloves, and mint, and diluted tomato paste. Stir well. Bring to a boil, lower the heat, and cover the pan. Simmer, stirring occasionally, for 20 to 25 minutes or until the chicken is cooked through. Add the cream and stir well. Cook for 2 minutes or until hot.