Cool Food Cook Book by Glynis Parratt - HTML preview

Chicken Moroc 

4 Chicken Breasts

½ Pint of Chicken Stock

½ Onion (as tolerated)

8oz Courgettes sliced

1 Tin of Chick Peas (drained)

Coriander

Ginger

Basil

1 tbsp Clear Honey

Oil

Sauté chicken in the oil with the onion. Add honey, stock, herbs and bring to the boil. Cover and cook gently for about 25mins. Add the courgettes and chickpeas and carry on cooking until the chicken is tender.

Note chicken breasts can be cut up if required.

Serve with Couscous or Rice