Pan-Fried Moroccan Chicken

5 from 1 vote

This pan-fried Moroccan chicken recipe is packed with flavor and perfect for a quick and easy dinner. Learn how to make it today!

Course Main Course

Cuisine African

Keyword keto chicken, paleo chicken, pan-fried Moroccan chicken

Prep Time 10

Cook Time 6

Marinating Time 30

Total Time 46

Servings

Calories 676kcal

Cost $10

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 serve
4 tablespoon fresh mint

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.