- 0:40 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
The oranges and mint in this low-fat Moroccan chicken will add zing to your Thursday night dinner.
Ingredients
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1 red chilli, seeds removed, finely chopped
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1 teaspoon dried chilli flakes
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2 garlic cloves, crushed
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1 lemon, juiced
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2 teaspoons ground cinnamon
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3 teaspoons ground cumin
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4 tablespoons sultanas
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4 tablespoons pine nuts
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40ml (2 tablespoons) olive oil
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800g chicken fillets, cut into thin strips
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1 orange, halved, sliced
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4 tablespoons freshly chopped mint
Method
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Step 1Place 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.
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Step 2Heat 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.
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
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2027 kj
Energy
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23g
Fat Total
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3g
Saturated Fat
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4g
Fibre
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48g
Protein
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118mg
Cholesterol
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93.6mg
Sodium
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17g
Carbs (sugar)
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19g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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