moroccan orange chicken with olives

★★★★★ 2
a recipe by
Vickie Parks
Renton, WA

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
serves 4
prep time 10 Min
cook time 25 Min
method Saute

Ingredients For moroccan orange chicken with olives

  • 3 Tbsp
    olive oil
  • 4
    chicken breast cutlets
  • 1/4 tsp
  • 1/2 tsp
    black pepper
  • 1/4 cup
    all-purpose flour
  • 1 sm
    red onion, sliced thinly
  • 2 lg
    navel oranges
  • 1/2 cup
    pitted green olives, halved
  • 1/3up
  • 1/4 cup
    fresh parsley, chopped
  • 2 cups
    cooked rice pilaf

How To Make moroccan orange chicken with olives

  • 1
    Heat oil in a large skillet over medium heat.
  • 2
    Season chicken with salt and pepper. Roll chicken in the flour until coated on all sides.
  • 3
    Place chicken in hot oil and cook, turning occasionally, for about 4 to 5 minutes or until browned on all sides. Transfer chicken to platter.
  • 4
    Add 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.
  • 5
    Return 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.
  • 6
    Arrange 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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