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Pan-fried Moroccan Chicken
By poisoneyes | July 25, 2008
Ingredients (serves 4)
1 red chilli, seeds removed, finely chopped
1 tsp dried chilli flakes
2 garlic cloves, crushed
1 lemon, juiced
2 tsp ground cinnamon
3 tsp ground cumin
4 tbs sultanas
4 tbs pine nuts
40ml (2 tbs) olive oil
800g chicken fillets, cut into thin strips
1 orange, halved, sliced
4 tbs freshly chopped mint
Method
Place chilli, chilli flakes, garlic, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon salt in a bowl. Mix well. Add chicken and refrigerate for 30 minutes.
Heat the remaining olive oil in a large frypan. Add the chicken pieces and cook on one side for 1-2 minutes or until golden. Turn over, add the orange slices and cook for 2-3 minutes until cooked through. Stir through the mint. Serve with couscous and some low-fat yoghurt.
Source
delicious. - April 2003 , Page 80
Recipe by Valli Little
