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
- 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.
