moroccan orange chicken with olives
(2 ratings)
Oranges are quite abundant (and grown throughout) Morocco, so they're used in a variety of daily recipes, to make use of their regional availability. Such as in this recipe which turns a plain recipe into a delicious meal. And it's rather quick to prepare but is so delicious and perfect for any Moroccan (or even a Middle Eastern) themed dinner.
(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
25 Min
method
Saute
Ingredients For moroccan orange chicken with olives
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3 Tbspolive oil
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4chicken breast cutlets
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1/4 tspsalt
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1/2 tspblack pepper
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1/4 cupall-purpose flour
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1 smred onion, sliced thinly
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2 lgnavel oranges
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1/2 cuppitted green olives, halved
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1/3upwater
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1/4 cupfresh parsley, chopped
- FOR SERVING
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2 cupscooked rice pilaf
How To Make moroccan orange chicken with olives
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1Heat oil in a large skillet over medium heat.
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2Season chicken with salt and pepper. Roll chicken in the flour until coated on all sides.
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3Place chicken in hot oil and cook, turning occasionally, for about 4 to 5 minutes or until browned on all sides. Transfer chicken to platter.
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4Add onion slices to skillet, and cook 2 minutes or until soft and just starting to brown. Squeeze the juice of 1 1/2 of the oranges into skillet. Thinly slice remaining 1/2 orange, and add orange slices to skillet. Add olives and water to skillet, and stir well.
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5Return chicken to skillet, and cook, stirring frequently to loosen bits on bottom of skillet, for another 10 to 15 minutes or until chicken is thoroughly cooked.
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6Arrange cooked chicken pieces over rice pilaf, then spoon orange and olive bits (from the bottom of the skillet) over the chicken. Serve immediately while still hot.
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