RECIPE: Moroccan Baked Chicken & Olives - THE NIBBLE Blog
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RECIPE: Moroccan Baked Chicken & Olives

If you love to snack on olives, look for ways to add them to your main courses. We enjoy everything from olive mashed potatoes to olive omelets and olives in pasta.

This classic Moroccan dish, courtesy of OlivesFromSpain.us, combines chicken with briny olives and preserved lemons, which contribute their own special pickled taste. The result: rustic flavors layered with citrus accents.

Manzanilla olives are the Spanish green olives are available in most supermarkets, often pitted and stuffed with pimento or garlic. You can substitute other green olives or even caperberries.

You can buy preserved lemons at many olive bars, or make your own with this preserved lemons recipe.

RECIPE: MOROCCAN CHICKEN & OLIVES

Ingredients For 4 Servings

  • 4 chicken breasts
  • 1 cup Manzanilla or other green olives
  • 2 preserved lemons, rinds removed and thinly sliced
  • 1 lemon, juiced
  • 4 sprigs rosemary
  • 1 cup loosely packed parsley leaves
  • Olive oil
  • Salt and pepper
  •  

    chicken-olives-olivesfromspain-230

    How delicious does this look? Photo courtesy Olives From Spain.

     

    Preparation

    1. PREHEAT oven to 400°F. Season chicken breasts with salt and pepper.

    2. HEAT a large, heavy bottomed sauté pan over medium high heat. Add two tablespoons of olive oil to the pan. When hot, add the chicken breasts skin side down. Cook until skin is golden brown and the skin is crispy, about 4-5 minutes.

    3. FLIP chicken breasts over, add the rosemary sprigs to the pan and place the entire pan in the oven. Cook until the chicken is just cooked through, about 10-12 minutes, or until a thermometer placed in the chicken reads 150°F.

    4. REMOVE the chicken from the pan, add the olives, preserved lemons, lemon juice, parsley and about 1/4 cup extra virgin olive oil to the pan. Whisk to combine; this will be the sauce.

    5. DIVIDE the chicken among four plates, heat the sauce over medium heat and spoon evenly over the chicken breasts. Serve while hot and enjoy with a vegetable side such as roasted onions or carrots, plus a optional starch—rice or other grain, or crispy roasted potatoes.

      




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