The oranges and mint in this low-fat Moroccan chicken will add zing to your Thursday night dinner.
Ingredients
- 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
Method
- 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.
- 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
2027 kj
Energy
23g
Fat Total
3g
Saturated Fat
4g
Fibre
48g
Protein
118mg
Cholesterol
93.6mg
Sodium
17g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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