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This is one of my favorite chicken dishes because it’s so easy, fast and delicious!
Moroccan Chicken
4 chicken breasts, skin on, bone in
1 Tbs. paprika
1 Tbs. kosher salt
2 teaspoons black pepper
2 Tbs. olive oil
1/2 onion, cut into julienne strips
3/4 cups green olives, pitted
1 pint cherry tomatoes
4 strips lemon zest
Juice of 2 lemons
1/4 cup chicken broth
2 Tbs. chopped parsley
Directions:
Preheat oven to 350 degrees.
Season the chicken with salt, pepper and paprika. In a large skillet, heat olive oil over medium high heat then sear chicken, skin side down, until crisp and golden, about 5 minutes. Flip once and sear another 2 minutes. Add onions, olives , tomatoes, lemon zest, lemon juice, and broth to pan with chicken and place in oven for 35 minutes. Remove and let stand 8-10 minutes. Spoon sauce over chicken to serve and sprinkle with chopped parsley.
Serves 4
Chef On The Move is a place to share my recipes, cooking demos and techniques, travel and adventure tips and all things related to good food from the source, good times and good living. My many years of cooking jobs in the restaurants, homes, test kitchens and TV studios in San Francisco, Italy, and in New York with Bobby Flay, the renown chef Eric Ripert, and currently with Martha Stewart, have given me a broad and diverse range of food knowledge. Here I combine my professional experience with my life-long incurable habit of leaving my home for adventure, travel, and the search for great food.
