Nigel Slaters flash fried Moroccan Chicken

On a rainy Saturday morning I quite like to stay in bed and watch cookery programmes, especially at the moment when the days seem quite long. This recipe was from an episode of Nigel Slaters Real Food. My son doesn't like meals with fruit in, so I was waiting for the negative comments last night, but this meal was popular with everyone. It was one of the nicest meals I have had in a while, apart from the Roast Chicken dinner we had at the weekend. I added some stock to the marinade ingredients at the point where you bring the ingredients to the boil, to create more sauce. Coriander worked well too in the marinade, as well as mint scattered over at the end. 


Ingredients
Serves 2
350g (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

Method

1. 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.