Full recipe available online at Taste
Cooked for dinner, Monday 16 May 2007
My partner cooked this, but I hung around and took photos. The cinnamon and cumin in this dish smell absolutely wonderful as it is cooking, and taste great in combination with sliced orange, sultanas (US: raisins) and chicken. It's a good weekday dish and goes well with herbed cous cous.
Time: Half an hour preparation and cooking, plus half an hour marinating in the fridge.
Chilli, garlic, lemon juice, cinnamon and cumin:
Add the sultanas, pine nuts and olive oil:
Slice the chicken:
Stir the chicken into the mixed spices and lemon juice, and refridgerate for half an hour:
Chop fresh mint and slice an orange:
Saute the chicken, then add the orange and cook some more:
Finally, turn off the heat and stir in the mint:
The finished product is shown at the top of the page!