CHICKEN OLIVE RECIPE RECIPES

OLIVE CHICKEN I RECIPE | ALLRECIPES

Olive Chicken I Recipe | Allrecipes image

A tasty, lemony, Moroccan dish that goes well with rice. Note: Be careful with the salt as the olives are already salty.

Provided by NIBLETS

Categories World Cuisine African North African Moroccan

Yield 4 - 6 servings

Number Of Ingredients 10

Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons vegetable oil
2 onions, chopped
salt to taste
ground black pepper to taste
½ teaspoon ground ginger
½ teaspoon paprika
1 pound pitted green olives
1 lemon, juiced
2 cups water

Steps:

Heat oil in a large saute pan. Add onions, and sprinkle with ginger and paprika. Saute until onions are golden.
Place chicken on top of onions. Add about 1 to 2 cups of water, lemon juice, salt, pepper, and olives. Cook about 1 hour, or until the chicken is tender.

Nutrition Facts : Calories 665.2 calories, CarbohydrateContent 7.9 g, CholesterolContent 170.3 mg, FatContent 51.4 g, FiberContent 2.8 g, ProteinContent 44.3 g, SaturatedFatContent 11.8 g, SodiumContent 2340.6 mg, SugarContent 2.2 g

CHICKEN WITH OLIVES | BETTER HOMES & GARDENS

Chicken with Olives | Better Homes & Gardens image

Looking for a new way to cook chicken? Try this savory recipe that includes chicken, olives, garlic, tomatoes, capers, and more.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 41 minutes

Prep Time 15 minutes

Cook Time 26 minutes

Number Of Ingredients 11

Ingredients

4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 15 ounce can crushed tomatoes
1 5.75 ounce jar sliced pitted green olives, drained
1 2.25 ounce can sliced pitted ripe olives, drained
2 tablespoons capers, drained
2 tablespoons finely shredded lemon peel
1 teaspoon dried oregano, crushed
3 tablespoons snipped fresh Italian (flat-leaf) parsley

Steps:

In large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink (170 degrees F).
To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley. Makes 4 servings.

Nutrition Facts : Calories 340 calories, CarbohydrateContent 13 g, CholesterolContent 82 mg, FatContent 16 g, ProteinContent 35 g, SaturatedFatContent 2 g, SodiumContent 1311 mg, SugarContent 5 g

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