Occasionally, or resident Chef and advisor on matters culinary is indisposed and in these times we visit the recipes of Kosher.com, a US website. So Thank you to them as we publish MOROCCAN OLIVE CHICKEN from Faigy Murray.
When I was trying to figure out which recipes to include in this set, I made this one and knew it was a winner! It’s full of deep, intense flavors that created fireworks in my mouth as the chicken hit my palate.
Ingredients
Moroccan Olive Chicken
-3 tablespoons oil, divided
-1 onion, diced small
-8 cloves garlic, minced or 8 cubes Gefen Frozen Garlic
-10 ounces whole pitted green olives, such as Gefen Pitted Manzanilla Olives, drained
-salt, to taste
-pepper, to taste
-1 teaspoon Pereg Cumin
-1/2 teaspoon cinnamon
-1 lemon, sliced
-1 teaspoon chili powder
-1 package (about 2 and 1/2 pounds) chicken cutlets (can be pounded thinner)
Directions
1 In a large skillet or frying pan over medium heat, heat one tablespoon oil. Add onions and sauté for three minutes or until they just start to turn color at the edges. Add garlic and sauté for about two minutes, then add the olives.
2 Add all spices and mix for about a minute (it will smell amazing!). Add lemon slices and cook for about three minutes, or until they start to brown at the edges.
3 Remove mixture from the pan and set aside. Add remaining two tablespoons oil to the pan (do not clean the pan—you want the chicken to cook in the drippings from the vegetables).
4 Leaving cutlets whole, add to frying pan and brown on both sides, about four minutes per side.
5 Place vegetables back in the pan with the chicken. Cover and cook on low for about 20 minutes. (If it seems to be getting very dry, you can add water two tablespoons at a time. Don’t add too much or it will steam and lose a lot of the flavor.)
6 Serve with rice.
Obviously some of the products use an American sales products. Its British equivalent will be perfectly satisfactory.