Pan-Fried Moroccan Chicken

READY IN: 45mins
Recipe 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.

Top Review by 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.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a