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    You are in: Home / Recipes / Pan-Fried Moroccan Chicken Recipe
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    Pan-Fried Moroccan Chicken

    Pan-Fried Moroccan Chicken. Photo by Susiecat too

    1/1 Photo of Pan-Fried Moroccan Chicken

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    35 mins

    10 mins

    Sonya01's Note:

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

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    Units: US | Metric


    1. 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. 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.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on January 11, 2011


      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.

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    • on July 16, 2009


      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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    • on June 25, 2008


      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!

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    Nutritional Facts for Pan-Fried Moroccan Chicken

    Serving Size: 1 (293 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 421.3
    Calories from Fat 157
    Total Fat 17.4 g
    Saturated Fat 2.3 g
    Cholesterol 116.0 mg
    Sodium 137.7 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 2.9 g
    Sugars 10.5 g
    Protein 48.8 g

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