Pan-Fried Moroccan Chicken

• 1 red chile, seeds removed, finely chopped
• 1 teaspoon dried chili pepper flakes
• 2 garlic cloves, crushed
• 1 lemon, juice of
• 2 teaspoons ground cinnamon
• 3 teaspoons ground cumin
• 4 tablespoons sultanas
• 4 tablespoons pine nuts
• 40 ml olive oil
• 800 g chicken fillets, cut into thin strips
• 1 orange, halved, sliced
• 4 tablespoons freshly chopped mint

1. Place 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.
2. Heat 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.

red chile, chili pepper, garlic, lemon, ground cinnamon, ground cumin, sultanas, pine nuts, olive oil, chicken, orange, freshly chopped

Taken from www.food.com/recipe/pan-fried-moroccan-chicken-304917 (may not work)