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Moroccan Tomato Chicken over Saffron Rice

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Moroccan Tomato Chicken over Saffron Rice

I have to give credit to Rosemarie, a customer of ours, who sent me this recipe.  She simply takes a rotisserie chicken, shreds it, adds it to a pan with our Moroccan Tomato Onion Relish and Simmer Sauce, a splash of heavy cream and a bit of chicken stock and serves it over rice.  I finally got to making this recipe this week and it is terrific.  The Moroccan Tomato Sauce with the heavy cream makes a rich creamy spiced tomato sauce that is delicious!  I added raisins and sliced almonds to the dish which was a perfect accompaniment. Serve with a side of warm naan bread and a dollop of sour cream if desired.

Moroccan Tomato Chicken over Saffron Rice   


1 Rotisserie Chicken - Chicken removed and shredded  OR  2 split chicken breasts rubbed in olive oil with salt and pepper and roasted in oven for 25 -30 minutes then shredded
1 Jar Wozz! Moroccan Tomato Onion Relish and Simmer Sauce
1/4 Cup Heavy Cream
1/4 Cup Chicken Stock
1 Cup of Rice (cook according to package directions and use rice of your choice - I used basmati rice- i added raisins and saffron to my rice just for preference).
1 tsp cornstarch whisked in 1 tsp water to thicken sauce
1 Tbs raisins
1 tsp saffron strands (approximately 12 strands)
Chopped Fresh Parsley for garnish
Sliced Almonds for garnish
Naan Bread (optional)
Sour Cream to top (optional)

How To Make:

Cook rice according to package directions, add a teaspoon of saffron strands (approximately 12 strands) and a tablespoon of raisins (or currants or diced dried apricots, whichever you prefer) while cooking it. 

In a medium to large skillet, on medium heat, add 1 Jar of Wozz! Moroccan Tomato Onion Sauce, 1/4 cup of heavy cream and 1/4 cup chicken stock.  Stir together, add shredded rotisserie chicken and cook until hot and bubbling.  Add cornstarch/water slurry to thicken sauce and cook on medium heat for another minute or so until sauce is at desired consistency.  Add a little more cornstarch mixed with a little water in order to thicken sauce to desired consistency.

*you can either use a store bought rotisserie chicken or you can roast your own chicken and then shred and add to sauce.  To roast your own chicken, use 2 split breast chicken breasts on the bone, rub with olive and salt and pepper and roast at 420 degrees for approximately 25-30 minutes or until cooked through and juices run clear when poked with sharp knife.  Remove from oven and shred chicken, then add to sauce.

Serve over rice with a side of warm naan.  Garnish with fresh chopped parsley and sliced almonds.

Easy, delicious and so so good!  Thanks Rosemarie!

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