Flash fried Moroccan Chicken

    55 min

    A very simple and flavoursome dish cooked in a little as 20 minutes but better if left to marinate for an hour.


    London, England, UK
    6 people made this

    Serves: 2 

    • 1 fresh red chilli, seeded and finely chopped
    • 1 teaspoon crushed dried chilli
    • 2 cloves of garlic, finely chopped
    • juice of 1/2 lemon
    • 2 tablespoons olive oil, divided
    • 1 teaspoon ground cinnamon
    • 2 tablespoons sultanas or raisins
    • 2 tablespoons pine nuts
    • 350g chicken fillets or boneless pieces
    • 1 tablespoons chopped fresh mint

    Prep:35min  ›  Cook:20min  ›  Ready in:55min 

    1. In a shallow dish, mix together the chillis, garlic, lemon, half the olive oil, cinnamon, sultanas or raisons and pine nuts. Add the chicken and stir to coat. Leave as long as you can - at least 30 minutes, but up to overnight.
    2. Heat the rest of the oil in a frying pan over medium high heat. When it is sizzling add the chicken pieces, when brown add the rest of the marinade, season with salt & pepper and serve with couscous or rice.

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