Moroccan Chicken With Olives |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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If you are looking for a different way to cook chicken this recipe is for you. It's savory flavors are sure to please even the most choosy of eaters. I developed this recipe while working at a restaurant. We had an abundance of olives that were left over after using the juice to make Dirty Martinis and I wanted to make use of them and this is what I came up with. Ingredients:
4 boneless skinless chicken breasts |
1 tablespoon granulated garlic |
1/4 cup red wine |
1/4 cup olive oil |
3 garlic cloves, minced |
1 large onion, chopped |
1 teaspoon fresh ginger, grated |
1/2 teaspoon dry mustard |
1/2 teaspoon paprika |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 tablespoon parsley |
1 tablespoon cilantro |
1 lemon, juice of |
1 (10 ounce) jar olives, drained and cut in half |
1 tomato, chopped |
Directions:
1. Heat a heavy bottom saute` pan over a medium high heat.
2. Add 2 Tbl of the olive oil and swirl pan to coat.
3. Season each side of chicken breasts with granulated garlic and place in pan skin side down.
4. Saute` for about 3 minutes and flip.
5. Cover pan and turn down heat.
6. Allow chicken to cook through until no pink remains.
7. Turn heat back up and deglaze pan with red wine.
8. Remove chicken breasts and keep warm.
9. Add remaining olive oil.
10. Add onion and saute` until soft.
11. Add chopped garlic, ginger salt, pepper and spices.
12. Saute` for 2 minutes and add remaining ingredients.
13. Saute` for 3 minutes and spoon olive mixture over warm chicken breasts.
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