Morraccan Chicken
This flavorful chicken dish is special enough for guests and easy enough for a weeknight meal. The Moroccan spices, tomatoes and olives provide the flavor for this meal that will make everyone happy.
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.