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Nigel Slater's flash fried Moroccan chicken recipe from overthemill
Ingredients350g (12oz) chicken fillets or boned pieces
1 fresh red chilli pepper (seeded and finely chopped)
1 tsp crushed dried chilli pepper
2 cloves of garlic (finely chopped)
Juice of 1/2 lemon
2 tbsp olive oil
1 tsp ground cinnamon
2 tbsp sultanas or raisins
2 tbsp pine nuts
1 tbsp chopped mint
Handy HintServe with couscous and yoghurt with mint.
Method1. Place the chicken pieces in a shallow dish.
2. Mix together the fresh and dried chillies, garlic, lemon, half the olive oil, cinnamon, sultanas or raisins and pine nuts, and then pour over the chicken.Leave for 20 minutes or so. An hour would be better if you have it.
3. Heat the remaining oil in a shallow pan; when it sizzles add the chicken pieces.
4. Heat over high heat until golden brown and then turn them over and cook on the other side.
5. Pour in the marinade ingredients and bring to the boil, season with salt and pepper, and scatter over the mint. Serve hot with its pan juices.
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