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PAN-FRIED MOROCCAN CHICKEN



Ingredients

  • 2 chicken breasts, diced
  • 2 tbs olive oil
  • 2 garlic cloves, finely chopped
  • 1½ tsp ground cinnamon
  • 3 tsp ground cumin
  • ½ tsp ground turmeric
  • 3 tbs lemon juice
  • ¼ cup sultanas
  • 5 tbs pine nuts
  • 1 small orange, halved and sliced
  • 4 tbs fresh mint, finely chopped
PAN-FRIED MOROCCAN CHICKEN
PAN-FRIED MOROCCAN CHICKEN

Instructions

  1. Fry chicken in a pan with olive oil for 5 minutes.
  2. Add garlic, cinnamon, cumin, turmeric, lemon juice and sultanas and cook covered for a further 15 minutes, adding more lemon juice if necessary.
  3. Stir in pine nuts, orange slices and fresh mint and cook for a further 1-2 minutes.
PAN-FRIED MOROCCAN CHICKEN
PAN-FRIED MOROCCAN CHICKEN

Categories:   Eating Pegan

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