Moroccan Orange Chicken with Olives

Moroccan Orange Chicken With Olives

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Vickie Parks


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.


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10 Min
25 Min


  • 3 Tbsp
    olive oil
  • 4
    chicken breast cutlets
  • 1/4 tsp
  • 1/2 tsp
    black pepper
  • 1/4 cup
    all-purpose flour
  • 1 small
    red onion, sliced thinly
  • 2 large
    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.

Printable Recipe Card

About Moroccan Orange Chicken with Olives

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Moroccan
Other Tag: Quick & Easy
Hashtag: #north africa

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