This chicken recipe is the most delicious, tender and flavorful chicken you will eat. Exotically spiced, this restaurant-worthy chicken dish is easy to serve at home. All the ingredients come together for a unique and flavorful meal that will be a big hit when dinner rolls around.
Ingredients
1-1/2 tsp paprika
1-1/4 tsp. salt
Pepper to taste
1/2 tsp. onion powder
1/2 tsp. garlic powder
1-1/2 tsp. cumin
4 boneless chicken breast
2 Tbsp. extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
1 shallot, diced
1 cup grape tomatoes, sliced in half
1 cup white wine
1 cup chicken broth
4 sprigs fresh oregano
1/2 tsp. saffron threads
1 lemon, juiced
3 sprigs fresh rosemary, leaves only
1/2 tsp. coriander
1/2 cup black olives
1/2 cup sun-dried tomatoes in oil
2 Tbsp. fresh Italian parsley, chopped fine for garnish
Chopped chives for garnish
Instructions
In a small bowl, mix paprika, salt, pepper, onion powder, cumin and garlic powder. Mix well.
Season the chicken with the spice mix.
Cook chicken in extra virgin olive oil until the inner temperature reaches 160 degrees and browned on both sides. Remove the chicken from the pan.
In the same skillet, saute the onion, garlic and shallot in olive oil.
Add tomatoes and cook until the grape tomatoes start to burst. Add the olives. Add the wine and chicken stoke. Deglaze the pan while stirring. Add the oregano, saffron, lemon and rosemary. Stir and reduce the liquid by half.
Add the sun-dried tomatoes.
Add the chicken back to the pan.
Heat through and serve with the sauce. Garnish with fresh parsley and chives.
Morraccan Chicken
Equipment
- 1 knife
- 1 Small bowl
- 1 large skillet pan
- 1 meat thermometer (optional)
- tongs
- 1 Large spoon
- Measuring spoons
Ingredients
- 1-1/2 tsp. paprika
- 1-1t4 tsp. salt
- Pepper to taste
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- salt
- 1-1/2 tsp. cumin
- 4 boneless chicken breast
- 2 Tbsp. extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 shallot, diced
- 1 cup grape tomatoes, sliced in half
- 1 cup white wine
- 1 cup chicken broth
- 4 sprigs fresh oregano
- 1/2 tsp. saffron threads
- 1 lemon, juiced
- 3 sprigs fresh rosemary, leaves only
- 1/2 tsp coriander
- 1/2 cup black olives
- 1/2 cup sun-dried tomatoes in oil
- 2 Tbsp. fresh Italian parsley, chopped fine for garnish
- Chopped chives for garnish
Instructions
- In a small bowl, mix paprika, salt, pepper, onion powder, cumin and garlic powder.
- Season the chicken with the spice mix.
- Cook chicken in extra virgin olive oil until the inner temperature reaches 160 degrees, and it is browned on both sides. Remove the chicken from the pan.
- In the same skillet, saute the onion, garlic and shallot in olive oil.
- Add tomatoes and cook until the grape tomatoes start to burst.
- Add the olives.
- Add the wine and chicken stock. Deglaze the pan while stirring.
- Add the oregano, saffron, coriander, lemon and rosemary. Stir and reduce the liquid by half.
- Add the sun-dried tomatoes.
- Add the chicken back to the pan.
- Heat through and serve with the sauce. Garnish with fresh parsley and chives.
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