Moroccan Flash-Fried Chicken

My mum used to cook this for me as a teenager and I always loved it, even though no one else in our family was that fussed about it. Whenever I asked for it, almost everyone else in the family rolled their eyes and I could NEVER understand why. It’s got such lovely flavours and is SO easy and quick to put together.

The chicken is marinated in cinnamon and chilli and there’s a great balance of sweetness and spice. I serve mine with some simple giant couscous, but you could serve it with normal couscous, salad, or your favourite veg, whatever you fancy! Let me know if you decide to make it – be sure to tag me in your photos @theglasgowdiet on Instagram!

Moroccan Flash-Fried Chicken

Ingredients (serves two)
2 tbsp pine nuts
2 tbsp raisins or sultanas
Juice of 1 orange
2 cloves crushed garlic
2 tsp cinnamon
1 red chilli, seeds removed, finely diced
300g chicken breast, cut into large pieces
Juice of half a lemon
2 tbsp olive oil
Salt and pepper
Handful of fresh mint, roughly chopped
Cous cous, to serve

Method:
1. In a bowl, soak the raisins in the juice from the orange and set aside. In another bowl, mix together the cinnamon, chilli, garlic, lemon juice and half of the olive oil. Add the chicken and toss to coat in the mixture, along with a little salt, then cover and chill for at least one hour.
2. When you’re ready to cook, toast the pine nuts in a dry frying pan for a few minutes until golden, then set aside. Then, heat a large, non-stick pan over a medium-high heat and add the remaining olive oil. Now is a good time to put your couscous on if you are having it.
3. Add the chicken to the pan and cook over a high heat until golden brown all over and almost cooked through. Add the pine nuts, the raisins and the orange juice they soaked in. Toss for a minute or two, then add half of the fresh mint.
4. Pile the chicken and any pan juices on top of your couscous, sprinkle with some more fresh mint and dig in!

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