John Myers
Moroccan Chicken Noodle Pan
The perfect moroccan chicken noodle pan recipe with a picture and simple step-by-step instructions.
- 375 g Chicken breast fillet
- 4 Garlic cloves
- 1 tbsp Olive oil
- 1 tsp Dried thyme
- 3 tsp Ras-El-Hanout Spice Mixture Morocco
- 0,5 tsp Cayenne pepper
- 425 ml Chunky tomatoes
- 100 g Feta
- 250 g Kritharaki noodles
- Salt
- Chop the chicken breast fillet very finely with the universal chopper. Peel the garlic and dice very finely.
- Heat the olive oil in a large pan. Add the chicken and stir-fry over medium heat. Add the garlic and thyme and fry briefly. Sprinkle the spices on top and fry for a short time. Mix in the chunky tomatoes and simmer uncovered for about 5 minutes. Crumble the feta into small pieces and place in a bowl.
- In the meantime, bring plenty of water to the boil in a saucepan and season with salt. Cook the pasta in it according to the instructions on the packet until al dente. Drain the pasta in a colander. Add to the pan with the chicken sauce and mix. Fill on plate and serve. Everyone sprinkles their own feta on it.
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