Pan-Fried Moroccan Chicken

Name: Pan-Fried Moroccan Chicken
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 red chile; 1 tsp dried chili pepper flakes; 2 garlic cloves; 1 lemon; 2 tsp ground cinnamon; 3 tsp ground cumin; 4 tbsp sultanas; 4 tbsp pine nuts; 40 ml olive oil; 800 g chicken fillets; 1 orange; 4 tbsp freshly chopped mint

A dish of chicken, lemon and sultanas, seasoned with chilli and cinnamon. It comes to the table with couscous and low-fat yoghurt.

45 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 35 min · Cook 10 min · 45 min total
Difficulty: easy

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.
30 min
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.