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Moroccan Bruschetta: A Taste of Morocco on Toast
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Ingredients
- 1 carrot
- 1 chicken breast
- 1/2 onion
- 1 tsp cumin
- 4 prunes
- Flaked almonds
- Apricot Lavender jam or Apricot Orange Blossom
- 2 large slices of sourdough bread
Instructions
- Preheat the oven to 180°C (350°F)
- In a saucepan, sauté the finely chopped half onion in a drizzle of olive oil over medium heat for 5 minutes
- Add the julienned carrot and cook for another 5 minutes
- Set aside
- Slice the chicken breast into strips and cook in a pan with a drizzle of olive oil until golden
- Add the onion/carrot mixture, the tsp of cumin, and a pinch of salt
- Sauté for a few minutes
- Toast your slices of bread with a little butter in a pan or in a toaster
- Spread a thin layer of Apricot Lavender jam or Apricot Orange Blossom
- Divide the chicken/vegetable/spice mixture over the two slices
- Add the quartered prunes and sprinkle with flaked almonds
- Bake for 5 minutes at 180°C (350°F)
- Serve with a green salad
To pair with this recipe
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