Moroccan Olive & Orange Chicken

  • 4
  • Easy
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Recipe Ingredients

  • 3 tbsp olive oil
  • 500g thin chicken-breast cutlets
  • 1/4 tsp salt
  • 1/4 pepper
  • 1/4 cup all-purpose flour
  • 1 small red onion
  • 2 large navel oranges
  • 1/2 cup pitted green olives
  • 1/4 cup water
  • parsley to garnish
  • 2 cups pilaf rice

Recipe Directions

  1. In a 30cm frying pan, heat 3 tbsp olive oil on medium-high. Sprinkle 500g thin chicken-breast cutlets with 1/4 tsp each salt and pepper; sprinkle with . cup all-purpose flour. Cook for 3 to 4 minutes or until browned, turning once. Transfer to a plate.
  2. Reduce heat to medium. Add 1 small red onion, sliced. Cook for 2 minutes or until browned, stirring once. Squeeze the juice of 1 1/2 large navel oranges into the pan. Thinly slice remaining 1/2 orange; add to pan with 1/2 cup pitted green olives, halved, and 1/4 cup water.
  3. Return chicken to pan. Cook for 3 minutes, scraping browned bits off bottom of pan. Garnish with parsley, finely chopped. Serve over 2 cups cooked rice pilaf.

EACH SERVING About 1 840kJ, 31g protein, 40g carbohydrate, 18g fat (3g saturated), 3g fibre.

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