Paleo Pan-Fried Moroccan Chicken

Category: Main Dish

Servings: 4


  • 1 chili pepper seeded and finely chopped
  • 1 tsp crushed red pepper flakes
  • 2 cloves garlic minced
  • 1 lemon juiced
  • 2 tsp ground cinnamon
  • 3 tsp ground cumin
  • 4 tbsp pine nuts
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp extra-virgin coconut oil or avocado oil
  • 2 lbs chicken breast fillets cut into strips
  • 1 orange halved and sliced
  • 4 tbsp fresh mint chopped
  • to taste sea salt
  • to taste freshly ground black pepper


  1. Combine the olive oil, crushed red pepper flakes, chopped chili pepper, garlic, lemon juice, cinnamon, cumin and pine nuts in a mixing bowl. Season to taste with sea salt and black pepper.
  2. Coat the chicken strips in the prepared mixture and place in the refrigerator to marinate, covered, for at least 30 minutes.
  3. Heat the extra-virgin coconut oil in a large frying pan over medium heat. Transfer the chicken to the pan and cook on one side for about 2 minutes.
  4. Flip the strips over to the other side, add the orange slices, and cook for another 2 to 3 minutes, until chicken is no longer pink in the middle.
  5. Remove from heat, stir in the fresh mint, and serve.