Thursday, April 16, 2009

Moroccan Pan Fried Chicken

My boys favorite Moroccan dish!

Chicken breasts
1 small green chili diced
3 garlic cloves sliced into coins
3 green onions finely sliced
5 wafer thin slices of fresh ginger finely chopped
1/2 t. coriander
1/2 t. ground cumin
2 T. olive oil
1 1/2 T. lemon juice
2 T. pine nuts
2 T. sliced almonds
2 T. golden raisins
1 T. fresh cilantro
salt and pepper

Cut chicken breast into strips (3 per breast) . In a small bowl mix chili, garlic, onions, spices, olive oil, lemon juice, pine nuts, almonds, and raisins. Place chicken in pie pan or 9x13. toss with marinade. Season with salt and pepper. Refrigerate for 3 hours. Coat a pan with olive oil. place chicken in pan. cook until browned on either side. add remainder of the marinade (onions, pine nuts etc) too the pan and cook until golden.

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