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.

Ingredients Serves 4
Red chili, seeds removed, finely chopped 1
Dried chili pepper flakes 1 tspn
Garlic cloves, crushed 2
Juice of one lemon
Ground cinnamon 2 tspns
Ground cumin 3 tspns
Sultanas 4 tbspns
Pine nuts 4 tbspns
Salt 1 tspn
Olive oil 40 ml
Chicken fillets, cut into thin strips 800 gm
Orange, halved, sliced 1
Mint freshly chopped 4 tbspns