Pan Fried Moroccan Chicken


The oranges and mint in this low-fat Moroccan chicken will add zing to your Thursday night dinner.

The ingredient of Pan Fried Moroccan Chicken

  • 1 red chilli seeds removed finely chopped
  • 1 teaspoon dried chilli flakes
  • 2 garlic cloves crushed
  • 1 lemon juiced
  • 2 teaspoons ground cinnamon
  • 3 teaspoons ground cumin
  • 4 tablespoons sultanas
  • 4 tablespoons pine nuts
  • 40ml 2 tablespoons olive oil
  • 800g chicken fillets cut into thin strips
  • 1 orange halved sliced
  • 4 tablespoons freshly chopped mint

The Instruction of pan fried moroccan chicken

  • 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
  • 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

Nutritions of Pan Fried Moroccan Chicken

fatContent: 484 453 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent: n a
cholesterolContent: 48 grams protein
sodiumContent: 118 milligrams cholesterol

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