Pan-Fried Moroccan Chicken - cooking recipe

Ingredients

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

Preparation

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.