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Eileen Stanbery
Moroccan chicken with paprika
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Ingredients
Directions
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Allow the meat to warm up to 30 minutes outside the refrigerator.
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Sprinkle with ras el hanout and salt.
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Heat some oil in a wide frying pan and fry the chicken bolts until they are light brown.
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In the meantime, cut the onion in rings and the garlic in four.
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Bake these 2 minutes.
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Cut both tomatoes into 8 pieces and extinguish the hot pan.
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Immediately add a large glass of warm water and bring to a boil.
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Cut the peppers into long strips.
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Add the peppers, sambal and apricots.
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Put the lid on the pan and let it simmer for an hour.
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A good combination with couscous and tomato salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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