Moroccan Olive and Orange Chicken

Moroccan Olive and Orange Chicken

Print Recipe
Moroccan Olive and Orange Chicken
Course Main Dish
Cuisine Moroccan
Servings
servings
Ingredients
Course Main Dish
Cuisine Moroccan
Servings
servings
Ingredients
Instructions
  1. In 12-in skillet, heat olive oil on med.-high.
  2. Sprinkle chicken with salt. Cook 3 or 4 minutes or until browned, turning once. Transfer to plate.
  3. Reduce heat to medium. Add red onion. Cook 2 minutes or until browned, stirring once. Squeeze juice of 1 1/2 navel oranges into skillet. Thinly slice remaining 1/2 orange; add to skillet along with green olives and 1/4 cup of water.
  4. Return chicken to skillet. Cook 3 minutes. Scraping browned bits off bottom of pan.
  5. Garnish with parsley. Serve over rice pilaf.
Recipe Notes

Chicken is my favorite source of animal protein, but you have to mix it up a little.  And this recipe mixes it up. The sweet from the navel oranges to the tart tang of the olives. This is a recipe that I will make again. I found this one courtesy of The Good Housekeeping test kitchen.