Pan Fried Moroccan Chicken

September 23, 2008   

Pan-Fried Moroccan Chicken

This recipe is from:

It’s quick and easy and yummy :)

Ingredients (serves 4)

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


  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.
  1. 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.