Ingredients
-
1
-
1
-
2
-
1
-
2
-
3
-
4
-
4
-
40
-
800
-
1
-
4
-
-
-
Directions
Pan-Fried Moroccan Chicken, The oranges and mint in this low-fat Moroccan chicken will add zing to your dinner The prep time includes 30min marinating time , Delicious! The family really liked it! I did leave out the peppers, as the kids don’t like spicy, but I realized as I was serving it that there was no salt in the recipe We didn’t miss it! The marinade really flavored the meat, even tho I didn’t marinate the full 30 min I didn’t have sultanas or pine nuts, so used craisins and almonds I dumped them in on top of the chicken cooking on its second side , Very exciting meal I served sliced melon to balance the hot and cool flavors Loved the yogart and couscous on the side too Was almost like we traveled to Morroco Will make this again for friends/family who like hot and spicy
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Steps
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1
Done
|
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
Done
|
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. |
