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Moroccan Chicken - School Meal

Number of Portions
Moroccan Chicken - School Meal

Ingredients:

- 1.2 kg chicken, diced
- 1.2 kg chopped tinned tomatoes
- 3 large onions, diced
- 1 (sachet)
- 600 ml water
- 350 grams dried apricots, diced
- 350 grams tin chick peas
- 15 ml oil

Method:

Heat the oil and brown off the chicken and onions. Add tinned tomatoes, water and Schwartz for Chef Moroccan Recipe Mix. Cook until chicken is tender.

Add dried apricots and chick peas. Simmer for 10 minutes and serve.

Each portion serves 10 senior school children / adults and serves 20 junior school children.