Yield: 4 servings
|4 \N||Skinless; boneless chicken|
|\N \N||; breast fillets|
|1 \N||Red chilli pepper; deseeded and finely|
|\N \N||; chopped|
|1 teaspoon||Dried crushed chillies|
|2 \N||Cloves garlic; crushed|
|½ \N||Lemon; juice of|
|2 tablespoons||Orange juice|
|4 tablespoons||Olive oil|
|1 teaspoon||Ground cinnamon|
|2 \N||Oranges; peeled and cut into|
|\N \N||; segments|
|1 \N||50 grams who almonds skins on; (2oz)|
|1 tablespoon||Freshly chopped mint|
Place the chicken breasts in a shallow non-metallic dish.
Mix together the fresh and dried chillies, garlic, lemon and orange juice, 2 tablespoons of the olive oil, cinnamon, sultanas, orange segments and almonds, pour over the chicken and cover and leave in the refrigerator for 20 minutes to marinate.
Heat the remaining olive oil in a frying pan. Remove the chicken fillets from the marinade and cook over a moderate to high heat for 15-20 minutes, turning frequently until thoroughly cooked.
Pour in the marinade ingredients and cook for a further 5 minutes, scatter over the mint and serve with bulgar wheat, couscous or chunks of French bread.
Converted by MC_Buster.
NOTES : A milder version of a typical Moroccan dish, with a citrus sweet taste.Suitable as a light lunch or starter.
Converted by MM_Buster v2.0l.