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Moroccan Meat

Published Wednesday, 13 June, 2012 by Twazza

Probably chicken, 'cause chicken's tasty.

88%

Ingredients

  • Meat
  • 1–2 slices of bread
  • an egg
  • moroccan seasoning™

Method

1. Cut meat into desired shape and size (for consumption).

2. Open egg, and pour contents into a bowl large enough for an egg and some meat.*

3. Mix up egg with a fork, spoon, whisk, or finger.

4. Roll the meat in the egg, either one piece at a time, or all at once (if the bowl's size permits this flamboyant behaviour).

5. Insert bread into food processing unit (a stick mixer will do) with a goodly amount of moroccan seasoning™.

6. Process.**

7. Transfer eggy meat into bread-(now)-crumbs mixture and make sure it's all covered (this is the "it all comes together" step).

8. Cook. Mediumish temperature oven (or pan, i guess). As long as it takes.

note: it's probably wise to enjoy this with a salad. Half a carrot, a tomato, and a small cucumber go rather well.

*depending on the amount of meat you have, you may need to open two eggs. This may affect the bowl size required.

**you can buy bread crumbs pre-crumbed, if you're into that sort of thing. I've also had reasonable success rolling the bread between my hands.

Comments

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  • Put on your big kid pants and make a real home cooked meal tonight!

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