Pan-Fried Moroccan Chicken |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The oranges and mint in this low-fat Moroccan chicken will add zing to your dinner. The prep time includes 30min marinating time. Ingredients:
1 red chile, seeds removed, finely chopped |
1 teaspoon dried chili pepper flakes |
2 garlic cloves, crushed |
1 lemon, juice of |
2 teaspoons ground cinnamon |
3 teaspoons ground cumin |
4 tablespoons sultanas |
4 tablespoons pine nuts |
40 ml olive oil |
800 g chicken fillets, cut into thin strips |
1 orange, halved, sliced |
4 tablespoons freshly chopped mint |
Directions:
1. 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.
2. 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.
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