Moroccan Olive Chicken
Moroccan Olive Chicken is juicy, tender, pantry friendly and takes less than 30 minutes to prepare.
- 2 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 12 oz chicken breasts
( We sliced them lengthwise as they were thick and wanted them to cook fast)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt and pepper to taste
- ¾ cup Chicken Broth
- 1 cup Castelvetrano olives
(or whatever kind you prefer)
- 1 lemon chopped into wedges
- 2 teaspoon butter/margarine
optional - dairy free (only real butter if you do not have dairy intolerance)
- 2 tablespoon flat parsley chopped
- vegan chickpea lemon rice optional
In a large frying pan or dutch oven on medium heat, add olive oil, chopped onion and saute until translucent, then add the chopped garlic and stir.
In the meantime, season both sides of the (cut in half lengthwise to help chicken breasts cook quicker) chicken with turmeric, cumin, paprika and salt and pepper. Place the seasoned chicken in the pan and lightly brown the chicken for about 1-2 minutes on each side. Add the chicken broth to the pan, olives and lemons and put on a lid and simmer for about 15 minutes with a lid until the juices run clear or internal temperature reads 165 degrees F. Add a dab of butter or dairy-free margarine to finish off the dish. Remove pan from heat and allow to set for 5 minutes.
Serve your Moroccan Olive Chicken over your Vegan Chickpea Rice. Spoon over the delicious juices, olives and lemons, garnish with parsley and enjoy.
Serving: 1g | Calories: 251kcal | Carbohydrates: 8g | Protein: 20g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 806mg | Potassium: 486mg | Fiber: 3g | Sugar: 2g | Vitamin A: 667IU | Vitamin C: 24mg | Calcium: 48mg | Iron: 2mg