Pan-fried Moroccan chicken
by EricaAuld
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INGREDIENTS
INSTRUCTIONS
1 Combine the olive oil with the chilli flakes, chopped chilli, garlic, lemon juice, cinnamon, cumin, pine nuts and raisins, if using. Season to taste with sea salt and freshly ground black pepper.
2 Coat the chicken strips in the rub and place in the refrigerator to marinate for 30 minutes.
3 Heat some cooking fat in a large frying pan and cook the marinated chicken strips on a medium heat for about 2 minutes.
4 Flip the chicken strips over, add the orange slices and cook for a further 2 or 3 minutes, until well cooked.
5 Stir in the fresh mint and serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (330g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 840 | ||
| Calories from Fat: 594 (71%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 66g | 88 % | |
| Saturated Fat 20.3g | 102 % | |
| Monounsaturated Fat 28.2g | ||
| Polyunsanturated Fat 12.6g | ||
| Cholesterol 193.1mg | 59 % | |
| Sodium 164.9mg | 6 % | |
| Potassium 721.3mg | 19 % | |
| Total Carbohydrate 17.6g | 5 % | |
| Dietary Fiber 3g | 12 % | |
| Sugars, other 14.6g | ||
| Protein 44.3g | 63 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 840
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