Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 12oz chicken fillets
- 1 red chilli, seeded and finely chopped
- 1 teaspoon crushed dried chilli pepper
- 2 cloves garlic, finely chopped
- juice of 1/2 lemon
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 2 tablespoons raisins
- 2 tablespoons almonds
- 1 tablespoon chopped mint
- =
Directions
Lay the chicken fillets in a shallow baking dish after removing any excess fat.
Mix the fresh and dried chillies, garlic, lemon, half the olive oil, cinnamon, sultanas and pine nuts together in a small bowl. Pour the mixture over the chicken, coating it evenly, and leave to marinade in a cool place for 30 minutes.
Heat the rest of the oil in a pan. Add the chicken when the oil is hot and put on a high heat until the chicken begins to go golden brown. Repeat on the other side after about 10 to 15 minutes.
Pour the rest of the marinade into the pan and boil for 10 minutes. Season with the salt and pepper and garnish with the mint. Serve in the juice.
This recipe serves 4.