Looking for a meal that's packed with flavor and nutrition? Look no further than pan-fried Moroccan chicken! This dish is sure to tantalize your taste buds with its combination of spicy chili, aromatic cinnamon, and zesty orange. And with chicken fillets as the main ingredient, it's a low-carb way to satisfy your hunger while sticking to your paleo lifestyle too!
Pan-Fried Moroccan Chicken
One of the great things about this version of Moroccan chicken, is how versatile it is on your menu. While some people may shy away from chicken fillets because they can be dry, this dish is anything but. With the right amount of marinating time and a watchful eye during cooking, the meat comes out tender and juicy.
If you're looking for side dishes to accompany this delectable entree, consider going for brightly colored vegetables to add some nutritional balance. It also pairs well with cauliflower rice or a nice fresh salad with some sliced avocado on top.
Ingredients
Serves: 4 Prep Time: 10 min + 30 min Cook Time: 5 min
• 1 chili, seeded and finely chopped
• 1 teaspoon chili flakes
• 2 garlic cloves, minced
• 2 tablespoon lemon juice
• 2 teaspoon ground cinnamon
• 3 teaspoon ground cumin
• 4 tablespoon raisins (optional)
• 4 tablespoon pine nuts
• 1 tablespoon olive oil
• Cooking fat
• 2 lbs chicken fillets, cut into strips
• 1 orange, halved and sliced
• 4 tablespoon fresh mint, chopped
• Sea salt and freshly ground black pepper, to taste
How to Make Fried Moroccan Chicken
In a bowl, whisk together the olive oil, chili flakes, chopped fresh chili, garlic, lemon juice, cinnamon, cumin, pine nuts, and raisins (if using). Add salt and black pepper to taste.
Now, coat the chicken strips in the mixture and then refrigerate, covered, for 30 minutes to marinate.
In a large skillet, melt your preferred cooking fat over medium heat. Then, add the chicken breasts to the pan, being careful not to overcrowd it. Cook for 2 to 3 minutes.
Turn the chicken over, and add the sliced oranges on top. Continue cooking for another 2 to 3 minutes, or until they are cooked through.
Add the fresh mint before serving.
More Paleo Chicken Recipes
If you have more chicken on hand to use, check out some more of my favorite recipes below. Take a moment to bookmark your favorites!
- Chili-Rubbed Chicken With Tomato And Spinach Salad Recipe
- Chili Lime Chicken with Thai Salad Recipe
- Creamy Sun-Dried Tomato Chicken Zoodles Recipe
- One-Pan Basil Chicken With Spring Vegetables Recipe
- Chicken And Asparagus With Italian Dressing Recipe
This pan-fried Moroccan chicken is a dish that's sure to please your taste buds and satisfy your appetite. It's a perfect way to incorporate flavorful, nutritious ingredients into your meals while keeping on track with your paleo or keto lifestyle. So don't wait – add it to your recipe collection today!
📖 Recipe
Pan-Fried Moroccan Chicken
Equipment
Ingredients
- 1 chili seeded and finely chopped
- 1 teaspoon chili flakes
- 2 garlic cloves minced
- 2 tablespoon lemon juice
- 2 teaspoon ground cinnamon
- 3 teaspoon ground cumin
- 4 tablespoon raisins optional
- 4 tablespoon pine nuts
- 1 tablespoon olive oil
- Cooking fat
- 2 lbs chicken fillets cut into strips
- 1 orange halved and sliced
- 4 tablespoon fresh mint chopped
- Sea salt and freshly ground black pepper to taste
Instructions
- 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.1 chili, 1 teaspoon chili flakes, 2 garlic cloves, 2 tablespoon lemon juice, 2 teaspoon ground cinnamon, 3 teaspoon ground cumin, 4 tablespoon raisins, 4 tablespoon pine nuts, 1 tablespoon olive oil, Sea salt and freshly ground black pepper
- Coat the chicken strips in the rub and place in the refrigerator to marinate for 30 minutes.2 lbs chicken fillets
- Heat some cooking fat in a large frying pan and cook the marinated chicken strips on a medium heat for about 2 minutes. Flip the chicken strips over, add the orange slices and cook for a further 2 or 3 minutes, until well cooked.Cooking fat, 1 orange
- Stir in the fresh mint and serve4 tablespoon fresh mint
Notes
- This can be made with chicken thighs if preferred.
- For an easy freezer meal, put the marinade and chicken into a freezer storage bag. Freeze for up to 3 months. Then, thaw overnight in the refrigerator, and cook as directed.
AlphabetPam says
Fabulous.