Sweet & Sour Moroccan Chicken

This is a slight variation on a recipe I saw on Paleo Grubs. I decided to add Tamarind to the dish to give it a sourness, making it sweet and sour, as opposed to sweet and savoury.  I love that this dish has almonds and sultanas in it, adding that hint of sweetness along with different textures. Sweet & Sour Moroccan Chicken I will definitely be making this again as it is easy and super tasty. Who doesn’t love an easy and tasty meal?! It isn’t overly quick as it needs to simmer to really develop the flavours but you can get on with other things whilst it is doing its thing. Ingredients: (Serves 2)

  • 2 chicken breasts, sliced length-ways into mini fillets
  • 2 tbsp of ghee
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 tin of chopped tomatoes
  • 2 large tomatoes, chopped
  • 1 heaped tsp of tamarind, more or less to taste
  • A handful of sliced almonds, plus extra to garnish
  • 1-2 heaped tbsp of sultanas (or currants, I prefer sultanas though)
  • 1 bay leaf
  • 1 tsp of cumin
  • 0.5 tsp of ground coriander
  • 0.25 tsp of cinnamon
  • A pinch of chili pepper flakes
  • 2 tbsp of honey
  • Salt, to taste
  • Garnish with fresh coriander, optional


  1.  In a heavy bottomed saucepan, melt the ghee on a medium-high heat. Add the chicken and cook until golden on each side (a few minutes on each side should do the trick), then remove the chicken and set it aside.
  2. Lower the heat, to around medium, and add the onion, garlic and a sprinkle of salt, stir. Cook for a few minutes until the onions soften and are fragrant.
  3. Add the tomatoes (tinned and fresh), tamarind, almonds, sultanas, spices and bay leaf.
  4. Drizzle in the honey, keep stirring as you do this.
  5. Bring the sauce to a simmer and leave it for 10 minutes.
  6. Place the chicken in the sauce and reduce the heat further. Place a lid on the pot and let it simmer gently for 35-40 minutes.
  7. Serve and garnish with almonds and/or fresh coriander.

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