MOROCCAN LEMON CHICKEN – PHASE 2Jess Arroyo
100grams chicken breast
Juice of ½ lemon
1 tablespoon minced onion
Pinch of ginger
Pinch of ground coriander
Pinch of saffron
Pinch of lemon zest
Salt and pepper to taste
Marinate saffron strands in lemon juice then crush into a paste.
Add dry spices.
Dip chicken breast in lemon juice and spice mixture.
Rub additional spices into chicken breast with salt and pepper.
Wrap individual servings in foil and cover with slices of lemon and a little of the saffron mixture.
Bake chicken at 200 for 20-30 minutes or until chicken is cooked completely and tender.