Moroccan Barbecued Chicken Breasts

    25 minutes

    There's lots of Moroccan flavour in these tender chicken breasts but no chilli heat. You might want to add some salt while cooking, as there is none in the spice blend.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 4 chicken breast fillets
    • 2 tablespoons Herbie's Spices Ras el Hanout Super

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Roll the pieces of chicken in the spice mix, pressing on firmly. The moisture in the meat will make the spices stick.
    2. Heat the barbecue or a frypan and cook the chicken until browned all over. Press a piece of alfoil over the top of the chicken while cooking to retain the moisture.
    3. When you turn the breast pieces, just lift the foil and replace to cover the top side again.
    4. Remove to a warm plate and serve immediately with salads or vegetables of your choice.


    To have delicious sliced chicken for sandwiches and salads, cook a double quantity of this chicken so that there is some left for later.

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