300 gm Chicken breast
1 tsp each of ground cinnamon, cumin, & garlic
Salt & pepper
4 strips of bacon
5-6 pieces of dried apricot
Olive oil
Chicken stock
Slice the chicken in 4 pieces & flatten a little with a mallet. Make a paste with cinnamon, cumin, garlic, salt, pepper, & olive oil. Marinade the chicken with the paste and leave in refrigerator for an hour. Preheat the oven to 150 degrees for 10 minutes. Grease a baking dish with oil. Place the chicken pieces, line each piece with a bacon strip. Place the apricot over, pour in the chicken stock. Let it bake for an hour. Add more stock if it gets dry. Serve with bread or cous cous.
1 tsp each of ground cinnamon, cumin, & garlic
Salt & pepper
4 strips of bacon
5-6 pieces of dried apricot
Olive oil
Chicken stock
Slice the chicken in 4 pieces & flatten a little with a mallet. Make a paste with cinnamon, cumin, garlic, salt, pepper, & olive oil. Marinade the chicken with the paste and leave in refrigerator for an hour. Preheat the oven to 150 degrees for 10 minutes. Grease a baking dish with oil. Place the chicken pieces, line each piece with a bacon strip. Place the apricot over, pour in the chicken stock. Let it bake for an hour. Add more stock if it gets dry. Serve with bread or cous cous.
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