by Ian Morecraft
(Torrox Costa)

Serves 2

350g / 12oz chicken breast pieces
1 red chilli, seeded and finely chopped or dried chilli to taste
2 cloves garlic crushed
juice and half the zest of a lemon
juice of an orange
2 tbsp olive oil
1 tsp ground cinnamon
2 tbsp raisins, sultanas or chopped apricots, or a combination of them all – soaked in a little orange juice
2 tbsp pine nuts, toasted
1tbsp freshly chopped mint


1 Cut the chicken into strips lengthways and place in a shallow dish. Mix chilli, garlic, lemon zest, lemon and orange juice, cinnamon, raisins and pour over the chicken. Leave to stand for 30 minutes or longer.

2 Heat 1 tbsp oil in a pan. When hot, place the chicken from the marinade in the pan. Cook over medium heat for 6 – 8 minutes or until golden. Pour in the marinade, bring to the boil and season to taste. Scatter over the mint and toasted pine nuts, serve immediately with a mixed salad and crusty bread or rice or couscous.

We enjoy this dish, as a lunchtime, evening meal or tapa, it's quick to prepare and cook, can easily be doubled or trebled

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