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Sauvignon Blanc

Moroccan Style Chicken served with North African Pumpkin
A recipe from Liz Atkinson, a simple meal for summer evenings with a cold glass of Sauvignon Blanc.
Ingredients to marinate 4 - 6 single chicken breasts:
  • Rind of one lemon - finely chopped
  • Juice of one lemon
  • 1/4 cup olive oil
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin seeds
  • Salt and pepper
Marinate chicken for an hour at least, longer is OK. Remove from marinade and coat in bread crumbs, lightly spray with olive oil spray. Place on baking tray lined with baking paper. Cook in a moderate oven for approximately 20 – 25 minutes, or until a light golden colour and firm to touch. Serve with pumpkin and a green salad.
 
North African Pumpkin
  • One large onion - finely chopped
  • 3 tablespoons olive oil
  • 500g pumpkin - cubed
  • 1 teaspoon cinnamon
  • 1 teaspoon raw sugar
  • 3 tablespoons raisins
  • Salt and pepper
  • 3 tablespoons pine nuts - roasted (optional)

Fry onion in large pan with oil until soft and golden. Add pumpkin and saute on low heat for 5 minutes. Add sugar, cinnamon, salt & pepper and raisins, cover and cook for approx. 20 minutes, or until pumpkin is tender. The pumpkin will release its own juices, although a small amount of water may be need to prevent sticking. Serve warm or cold, with pine nuts as optional garnish.

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