Chicken Moroccan Style
From notyourmomma 16 years ago
- 20 minutes to make
- Serves 4
One of my favorite chicken recipes, I love the flavors and I can fix this in a snap after a long day of work. I serve with a couscous flavored with saffron, raisins in chicken broth. Parsley, avocado, red onion and cherry tomatoes make up the salad. Read more Zucchini rounds with goat cheese, garlic and chopped walnuts are a good side too. See less
Ingredients
- 1/2 teaspoon of cumin shopping list
- 1/2 teaspoon of powdered ginger shopping list
- 1/2 teaspoon of coriander shopping list
- 1/2 teaspoon of salt shopping list
- 1/8 teaspoon of cayenne pepper shopping list
- 1/8 teaspoon of crushed red pepper flakes shopping list
- 6 chicken breast halves, separated, skinned (3 whole breasts) shopping list
- 2 tablespoons of green olive oil shopping list
- 1 small onion, finely chopped shopping list
- 3 cloves of garlic chopped shopping list
- 1 cup of homemade chicken stock or low sodium stock shopping list
- 1/3 cup of lemon juice shopping list
- 1/2 cup of cracked pitted green and black imported olives shopping list
- 2 tablespoons of chopped cilantro shopping list
How to make it
- Mix the seasonings together,
- Rub into the chicken breasts. Flatten the chicken by pounding in the spices using the edge of a salad plate in a criss cross fashion.
- Let it rest for 10 minutes.
- Heat the oil in a large skillet
- In batches cook the chicken until lightly browned on each side.
- Set aside on a plate.
- Add the onions and garlic to the skillet and cook until soft about one minute. Stir in stock.
- Return chicken to the pan and cook over medium low heat for 15 minutes.
- Add lemon juice and olives to the pan, and cook about five minutes more, increase heat slightly to thicken and reduce the sauce and complete cooking the chicken.
- Serve sprinkles with chopped cilantro.
- Parsley Salad: equal parts of lemon juice/water/mild oil shaken vigourously with a lot of seasoned salt (Lawry's)
- 1 bunch of parsley leaves, stems removed, torn into pieces
- 1 avocado diced
- 1 dozen of cherry tomatoes halved
- 1 few slices of red onion, thin half moons.
- toss and dress with lemon dressing until just moistened.
- Wonderful with Moroccan chicken.
- Couscous, follow package directions using chicken stock and a few threads of saffron and some white sultana raisins.
- 3 zucchini sliced into 1/2 inch coins, sauteed in a tablespoon of oil, with salt and pepper over high heat til the zucchini carmelizes and toss with minced garlic and some crumbled goat cheese and chopped walnuts.
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