Pan-Fried Moroccan Chicken

Submitted by Sonya01

"The oranges and mint in this low-fat Moroccan chicken will add zing to your dinner. The prep time includes 30min marinating time."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

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.

Reviews

[brquilter]

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 I used craisins and almonds. I dumped them in on top of the chicken cooking on its second side.

 

[ArtistsFoodPalette]

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.

 

[Susiecat too]

Yum! This was easy and delicious. I substituted red bell pepper for the chiles, since nobody else in my family but me appreciates spicy food. And believe it or not, I didn't have an orange in the house when I started to make dinner -- but I did have a can of mandarin orange slices, so I used an equivalent volume (I estimated about a cup, more or less). I'm sure what I missed out on was the flavor from the zest of the orange, since the whole orange slices would have contributed more flavor than the mandarin segments did. Nonetheless, this was delicious! I guess that just gives me a really good reason to make this dish again -- like I needed a reason! Made for Aussie/NZ recipe swap. Thanks, Sonya!