Chicken Marrakesh

Chicken stuffed with ras el hanout butter on a plate with broccoli

In this easy chicken Marrakesh dish, chicken breasts are filled with a tasty North African spice butter and gently pan fried until golden brown.

Course chicken, Main Course

Cuisine Morrocan

Prep Time 5

Cook Time 15

Servings

Calories 438kcal

Author Corina Blum

Equipment

Frying Pan

Ingredients

100 g butter at room temperature
1 teaspoon ras el hanout
1 teaspoon lemon zest
4 chicken breasts

Metric - US Customary

Instructions

Put the butter, ras el hanout and lemon zest in a small bowl and mash with a fork.
Put the butter on a piece of cling film and roll it up into a sausage shape and then put it back in the fridge to solidify. If you need it more quickly put it in the freezer for about 20 minutes.
Make a cut in the side of each chicken breast. Cut the butter into slices and insert one or two into each breast. Use a cocktail stick to close up the gap in the side of the chicken breast.
Heat a little olive oil in a pan and put the chicken breasts in. Cook for about 8 minutes on each side or until the chicken is cooked through. You can add extra butter to the pan too and spoon it over the chicken occasionally as it cooks.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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