The oranges and mint in this low-fat Moroccan chicken will add zing to your dinner. Serve with couscous and some low-fat yoghurt.

Ingredients

1	tbsp Pepper, red Chile, seeds removed, finely chopped
1	tsp dried chili pepper flakes
2	garlic cloves, crushed
2	tbsp lemon, juice of
2	tsp ground cinnamon
3	tsp ground cumin
4	tbsp sultanas
4	tbsp pine nuts
3	tbsp olive oil
1 3/4	lb chicken fillets cut into thin strips
1	orange, halved, sliced
4	tbsp freshly chopped mint

Directions

1. Place chili, chili 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.
   
   
2. Heat the remaining olive oil in a large fry pan. Add the chicken pieces and cook on one side for 1-2 minutes or until golden. Turnover, add the orange slices and cook for 2-3 minutes until cooked through. Stir through the mint.
   
   

Categories

Main Dish, Moroccan

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium High in niacin High in selenium