Cinnamon Chicken


  • 2 chicken cutlets
  • 3 tablespoons of olive oil "Soleil de Carthage"
  • 2 tablespoons of cinnamon
  • 2 teaspoons of brown sugar
  • 100g of raisins
  • 5 tablespoons of soy sauce
  • Water


  • Soak the raisins in a bowl of boiling water.
  • Cut the chicken cutlets into small pieces and place them in a shallow baking dish.
  • Add soy sauce and a teaspoon of brown sugar and stir. Then cover with plastic wrap and let it rest in the fridge a few hours.
  • In a pan, pour "Soleil de Carthage" olive oil and fry the chicken over high heat.
  • Sprinkle with cinnamon and a teaspoon of brown sugar. Stir. Then add some water and let cook over low heat 15 minutes.
  • Pour into the pan drained raisins and mix. Simmer 5 minutes over low heat. Serve immediately.