Moroccan Chicken Steak

1 hour ago

2 min read

Chicken breasts get a bad reputation because they are usually cooked too long and served with nothing. This is the opposite: a quick marinade, four minutes a side in a hot pan, and a sauce made in the same pan while the chicken rests.

The sauce is where the flavour is. Butter, garlic, a spoon of chilli garlic sauce, cream and milk, with paprika and oregano and a chicken cube to give it depth. Six to eight minutes and it is thick enough to coat the back of a spoon.

Serve it with fries and whatever vegetables you have, and spoon the sauce over everything, not just the chicken.

Preparation Time 10 minutes

Cook Time 20 minutes

Serves 2

Ingredients

For the chicken

2 chicken breasts (400 g)

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon Italian seasoning

1 tablespoon chilli garlic sauce or Sriracha

1 tablespoon soy sauce

4 tablespoons butter or oil - for frying

For the Moroccan sauce

4 tablespoons butter

3 cloves garlic - chopped

2 tablespoons chilli garlic sauce or Sriracha

1 cup thick cream

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon oregano

1 chicken cube

To serve

Fries

Vegetables of your choice

Instructions

Marinate the chicken in the sauces and spices.
Heat a pan and melt the butter or oil. Cook the chicken on both sides for 4 minutes per side, until golden and cooked through.
Take the chicken out of the pan and set it aside.
In the same pan, melt the butter for the sauce and sauté the chopped garlic for 30 seconds.
Add the cream, milk, chicken cube and the spices. Cook for 6-8 minutes, until the sauce has thickened.
Put the chicken back in the pan, or pour the sauce over it on the plate, and serve with fries and vegetables.

A Few Things To Remember

Pound the chicken breasts to an even thickness first if one end is much thicker than the other. It is the difference between dry and juicy at the thin end.

Do not crowd the pan when searing. Two at a time, spaced out, so they colour rather than steam.

Scrape the bottom of the pan before the cream goes in. Those browned bits are most of the flavour in the sauce.

If the sauce splits or looks grainy, take it off the heat and stir in a splash of warm milk.

If you make this one, tell me how you served it!