Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup of Toma Ajgra sauce
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cumin
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the Toma Ajgra sauce, olive oil, salt, black pepper, paprika, cumin, garlic powder, and onion powder.
3. Place the chicken breasts in a baking dish and pour the Toma Ajgra sauce mixture over them, making sure they are fully coated.
4. Cover the baking dish with aluminum foil and bake for 25 minutes.
5. Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly caramelized.
6. Let the chicken rest for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 12g
Carbohydrates per serving: 10g
Protein per serving: 35g
Substitutions for ingredients:
- Toma Ajgra sauce can be substituted with any other tomato-based sauce.
- Olive oil can be substituted with any other cooking oil.
- Salt, black pepper, paprika, cumin, garlic powder, and onion powder can be adjusted to taste.
Variations:
- Add chopped vegetables such as bell peppers, onions, and zucchini to the baking dish for a complete meal.
- Use bone-in chicken thighs instead of chicken breasts for a more flavorful dish.
- Add a sprinkle of shredded cheese on top of the chicken before baking for a cheesy twist.
Tips and tricks:
- Make sure to fully coat the chicken with the Toma Ajgra sauce mixture for maximum flavor.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is fully cooked (165°F).
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken on a bed of rice or quinoa with a side of steamed vegetables.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the chicken is not fully cooked, cover with foil and bake for an additional 5-10 minutes.
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Use a meat thermometer to ensure the chicken is fully cooked (165°F).
- Store leftovers promptly in the refrigerator.
Food history:
Toma Ajgra is a traditional Moroccan sauce made with tomatoes, garlic, and spices. It is commonly used in Moroccan cuisine to add flavor to dishes such as tagines and couscous.
Flavor profiles:
The Toma Ajgra sauce adds a tangy and slightly sweet flavor to the chicken, with hints of garlic and spices.
Serving suggestions:
Serve the chicken with a side of rice or quinoa and a green salad for a complete meal.
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