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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.

Reviews & Comments 1

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  • dogfool 10 years ago
    THis sounds really great!
    Was this review helpful? Yes Flag

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