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Pan-fried Moroccan chicken

Name: Pan-fried Moroccan chicken
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4
Ingredients: 1 red chilli, seeds removed, finely chopped; 1 teaspoon dried chilli flakes; 2 garlic cloves, crushed; 1 lemon, juiced; 2 teaspoons ground cinnamon; 3 teaspoons ground cumin; 4 tablespoons sultanas; 4 tablespoons pine nuts; 40ml (2 tablespoons) olive oil; 800g chicken fillets, cut into thin strips; 1 orange, halved, sliced; 4 tablespoons freshly chopped mint

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40m

45m

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The oranges and mint in this low-fat Moroccan chicken will add zing to your Thursday night dinner.

1 red chilli, seeds removed, finely chopped
1 teaspoon dried chilli flakes
2 garlic cloves, crushed
1 lemon, juiced
2 teaspoons ground cinnamon
3 teaspoons ground cumin
4 tablespoons sultanas
4 tablespoons pine nuts
40ml (2 tablespoons) olive oil
800g chicken fillets, cut into thin strips
1 orange, halved, sliced
4 tablespoons freshly chopped mint

Method

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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