Moroccan Spicy Mustard Chicken
Add peas, diced carrots or chopped spinach to turn this into a one-pot meal.
boneless skinless chicken breasts
cut into strips
salt & pepper
In a bowl, combine chicken and mustard. Refrigerate for 1 hour.
In another bowl, stir together the water and tomato paste.
In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook, stirring often, for 8 minutes.
Add the chicken, cayenne pepper, cloves, mint, salt, and pepper. Stir well. Bring to a boil.
Lower the heat, and cover the pan. Simmer stirring occasionally, for 20-25 minutes or until chicken is cooked through.
Add the cream and stir well. Cook for 2 minutes until hot.
Serve over rice.