October 26, 2008

Moroccan Chicken Made Easy

Moroccan Chicken is one of my favorite recipes. Unfortunately, it takes a really long time to make, so it's just not realistic for a weeknight meal. However, I decided to take a cue from Rachel Ray, and ventured to discover a 30 minute version (OK more like 45 minutes--but it's a start). I switched out the thick bone-in chicken breasts I usually use for thin skinless boneless chicken fryer breasts (although chicken tenders would have worked just as well). The result--a healthier version, that took less than half the time of the original dish. Ironically, I think my husband preferred this recipe to the longer version . . .
  • 6 thin chicken fryer breasts (boneless, skinless) (or 10 chicken tenders)
  • Salt and pepper
  • Pam
    4-6 garlic cloves, chopped (depending on size of cloves)
  • 3 Roma tomatoes, chopped
  • 2 cups low-sodium chicken broth
  • 1/8 tbsp. turmeric
  • 1 can green Israeli olives
  • Juice from 1/2 lemon
  • A handful of parsley
  1. Drain olives, and place in pot
  2. Cover with water and bring to boil

  3. Once boiled, reduce to a simmer

  4. While the olives are cooking, rinse and pat-dry chicken breasts

  5. If breasts are not all even in thickness, pound breasts so all pieces are thin and even

  6. Sprinkle salt and pepper over chicken

  7. Heat pan, add 4 sprays of Pam (or 1 tbsp of canola or olive oil)

  8. Lie seasoned side of chicken down in pan, and season top side with salt and pepper

  9. Cook chicken on each side 1-2 minutes until golden brown (no need to cook all the way through, you are just sealing in the juices)

  10. Remove chicken from pan

  11. Add a bit more oil to the pan (approximately 2 more sprays of Pam, but may vary depending on how dry pan is)

  12. Add the garlic and cook until light golden brown (about 2 minutes)

  13. Add the chopped tomatoes

  14. Season with salt and pepper

  15. Stir occasionally until tomato mixture is reduced and liquid evaporates (approximately 6-8 minutes)

  16. In a measuring cup, measure 2 cups of chicken broth, and add the turmeric

  17. Mix the broth mixture together with a spoon

  18. Add the chicken breasts back into the pan
  19. Spread the tomato mixture over the breast pieces

  20. Add the broth mixture to the pan (broth should cover the chicken, add more broth if necessary)

  21. Cook on high heat until boiling, then cover and simmer for 10 minutes

  22. While the chicken is cooking, remove the olives from the heat, and drain
  23. Add olives and lemon juice to the pan with the chicken

  24. Cook for another 5 minutes

  25. Add parsley, recover

  26. Cook until parsley is wilted (about 5 minutes)

No comments:

Post a Comment