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Moroccan spicy mustard chicken

By Nisrine Merzouki
Globe Correspondent / October 26, 2011

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Serves 4

Other dishes besides tagines and couscous are popular in Morocco. This creamy mustard chicken is one, a modern version of a traditional dish, made with mint, cloves, harissa, and cream to soften the flavors. Add peas, diced carrots, or chopped spinach to turn this into a one-pot meal.

4  skinless, boneless chicken breasts, cut into strips 

3  tablespoons Dijon mustard 

2  tablespoons tomato paste 

3/4  cup warm water 

3  tablespoons olive oil 

1  large onion, finely chopped 

 Salt and black pepper, to taste 

1  teaspoon harissa or 1/4 teaspoon ground cayenne pepper 

1/8  teaspoon ground cloves 

2  sprigs fresh mint, leaves chopped  

1/2  cup heavy cream 

1. In a bowl, combine the chicken and mustard. Refrigerate for 1 hour.

2. In another bowl, stir the tomato paste and water.

3. In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook, stirring often, for 8 minutes. Add the chicken, salt, black pepper, harissa or cayenne pepper, cloves, and mint, and diluted tomato paste. Stir well. Bring to a boil, lower the heat, and cover the pan. Simmer, stirring occasionally, for 20 to 25 minutes or until the chicken is cooked through. Add the cream and stir well. Cook for 2 minutes or until hot.