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Pan-Fried Moroccan Chicken

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Ingredients

Adjust Servings:
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

Nutritional information

421.4
Calories
157 g
Calories From Fat
17.5 g
Total Fat
2.3 g
Saturated Fat
116 mg
Cholesterol
137.8 mg
Sodium
17.9 g
Carbs
3 g
Dietary Fiber
10.5 g
Sugars
48.9 g
Protein
293g
Serving Size

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Pan-Fried Moroccan Chicken

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    Cuisine:

    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.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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

    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.

    Avatar Of Danielle Lopez

    Danielle Lopez

    Taco extraordinaire with a passion for creating bold and flavorful fillings.

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