I love the dusk in Marrakech. I love the cacophony of sound as the musicians start, and the smells as the local lads set up their stalls of food, freshly squeezed juices and other food offerings. Some of their cauldrons look sinister, but others are tempting enough. A chicken leg grilled over coals and smothered with raisins and pine nuts and a mind blowing quantity of garlic is one of the best things I have ever eaten there, a bowl of dishwater flavored with chili the worst. This is my version of the former.

Chicken fillets or bones pieces.
fresh red chili finely chopped
cayenne pepper
2 garlic cloves
a squeeze of lemon juice
olive oil
ground cinnamon
raisons or sultanas
pine nuts
chopped mint

Mix the chicken pieces in a shallow dish together with the chilies, garlic, lemon juice, olive oil, cinnamon, sultanas, pine nuts and mint. Leave for at least 20 minutes but and hour would be better if you have it.

Add the marinated chicken pieces into a pan of sizzling oil. Cover over a high heat and cook till golden brown. Turn over and do the other side. Then pour over the marinade and bring to the boil. season with salt and pepper and serve it hot with the pan sauces. As a lunch snack I wrap this up in a piece of flat bread with a few trimmings of lettuce for supper its accompanied by couscous and sliced oranges drizzled with olive oil and dusted coarsely with black pepper with just a hint of cinnamon.