MOROCCAN ORANGE CHICKEN WITH OLIVES

Moroccan Orange Chicken with Olives image

Provided by Vickie Parks

Categories Chicken

Time 35m

Number Of Ingredients 12

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3 Tbsp olive oil
4 chicken breast cutlets
1/4 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 small red onion, sliced thinly
2 large navel oranges
1/2 cup pitted green olives, halved
1/3up water
1/4 cup fresh parsley, chopped
FOR SERVING
2 cups cooked rice pilaf

Steps:

1. Heat oil in a large skillet over medium heat.
2. Season chicken with salt and pepper. Roll chicken in the flour until coated on all sides.
3. Place chicken in hot oil and cook, turning occasionally, for about 4 to 5 minutes or until browned on all sides. Transfer chicken to platter.
4. Add onion slices to skillet, and cook 2 minutes or until soft and just starting to brown. Squeeze the juice of 1 1/2 of the oranges into skillet. Thinly slice remaining 1/2 orange, and add orange slices to skillet. Add olives and water to skillet, and stir well.
5. Return chicken to skillet, and cook, stirring frequently to loosen bits on bottom of skillet, for another 10 to 15 minutes or until chicken is thoroughly cooked.
6. Arrange cooked chicken pieces over rice pilaf, then spoon orange and olive bits (from the bottom of the skillet) over the chicken. Serve immediately while still hot.