Pan-Fried Moroccan Chicken

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Something a little different this week. A Moroccan dish best served with Cous-cous, but your old stand-by Jasmine rice will be fine. It calls for fresh chilli, dried chilli and garlic. If you are not too keen on spicy food, leave out the pepper flakes. The Moroccan flavor comes from the marinade. Give it an hour in a ziplok in the fridge.

Cooking 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 in a kliplok bag for one hour.

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.

IngredientsServes 4
Red chili, seeds removed, finely chopped1
Dried chili pepper flakes1 tspn
Garlic cloves, crushed2
Juice of one lemon
Ground cinnamon2 tspns
Ground cumin3 tspns
Sultanas4 tbspns
Pine nuts4 tbspns
Salt1 tspn
Olive oil40 ml
Chicken fillets, cut into thin strips800 gm
Orange, halved, sliced1
Mint freshly chopped4 tbspns