Mediterranean Recipes: Pan-Fried Chicken
- 2 skinless, boneless chicken breasts
- 1 small red or green chilli, seeded and finely sliced
- 2 garlic cloves, finely sliced
- 3 spring onions, sliced
- 4-5 wafer-thin slices fresh root ginger
- 1/2 tsp (2.5ml) ground coriander
- 1/2 tsp (2.5ml) ground cumin
- 2 tbsp (30ml) olive oil
- 1/2 tbsp (25ml) lemon juice
- 2 tbsp (30ml) pine nuts
- l tbsp (15ml) raisins (optional)
- Oil, for frying
- l tbsp (15ml) chopped fresh coriander
- l tbsp (15ml) chopped fresh mint
- Salt and ground black pepper
- Sprigs of fresh mint and lemon
- Wedges, to garnish
- #The essence of this is to cook it quickly over a fierce heat. If therefore works best with small quantities, as large amounts would have less contact with the pan and would braise rather than fry.# Cut the chicken breasts horizontally into three or four thin pieces: this will speed up the cooking. Place in a shallow bowl until they are needed.
- Mix together the chilli, garlic, spring onions, spices, olive oil, lemon juice, pine nuts and raisins, if using. Season with salt and pepper, and then pour over the chicken pieces, stirring gently so that each piece is coated. Cover and leave in a cool place for 1-2 hours.
- Brush a wok, balti pan or cast-iron frying pan with oil and heat. Add the chicken slices and stir-fry them over a fairly high heat for 3-4 minutes until the chicken is browned on both sides.
- Add the remaining marinade and continue to cook over a high heat for 6-8 minutes until the chicken is cooked through. (The timing will depend on the thickness of the chicken, but make sure that it is completely cooked.)
- Reduce the heat and stir in the coriander and mint. Cook for 1 minute and serve immediately, garnished with mint sprigs and lemon wedges. Serve with bread as a starter or, if preferred, with rice or couscous as a main course. A note from Eatopic: Serves 4 as a starter.