Instructions: Place the chicken pieces in a shallow dish.

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.

Heat the remaining oil in a shallow pan when it sizzles add the chicken pieces.

Cook over a high heat till golden brown and then turn them over and cook the other side.

Pour in the marinade ingredients and bring it to the boil season with salt and pepper and scatter over the mint.

Serve hot with its pan juices.

Serve with bread but couscous the quickcooking variety.

For this amount of chicken I suggest 225g couscous soaked for 15 minutes in cold water and then seasoned with salt and black pepper and steamed in a colander (a few grains will escape into the cooking water but no matter) for 15 minutes.

Fluff up with a fork and stir in a generous knob of butter before serving.

A plate of sliced oranges drizzled with olive oil and dusted with coarsely ground black pepper and a hint (and I mean a hint) of ground cinnamon would be another choice.

Serves 2

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