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Old 09-30-2006, 10:07 AM   #1
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Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
Moroccan Chicken with Potatoes and Olives

Here's yet another Chicken with Olives (and Lemon):
Moroccan Chicken with Potatoes & Olives
2 pounds red potatoes, halved (or quartered if large)
3 tablespoons lemon juice
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon salt
fresh-ground black pepper to taste
1/2 teaspoon ground ginger
1/2 teaspoon dried oregano
10 tablespoons olive oil (divided)
1 cup pitted black olives, halved
1/2 red onion, chopped
4 boneless, skinless chicken breasts
1/4 cup chopped flat-leaf parsley, chopped
Put the potatoes in a saucepan with enough salted water to cover. Bring to a boil, reduce heat, and gently boil until potatoes are tender, about 25 minutes. Drain, and when they are cool enough to handle, peel and cut into 1/4-inch slices. Put in large mixing bowl.
Combine the lemon juice, cumin, paprika, salt, pepper, ginger and oregano in a small bowl. Add 1/2 cup olive oil and whisk to mix. Pour half of dressing over potatoes and stir gently to coat.
Heat 2 tablespoons olive oil in a heavy skillet and cook chicken approximately 5 minutes on each side or until just done, or coat chicken with olive oil and grill..
Slice cooked chicken in 1/4 inch slices; add to potatoes. Add onion, olives, parsley, and remaining dressing. Toss gently.
Serve warm or at room temperature.


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Old 10-02-2006, 12:00 PM   #2
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Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Can't wait to try that one SharonT - thanks!!! I particularly like the fact that it doesn't have any cloves or cinnamon in it, like so many Moroccan & African recipes do. Except for ginger, for some reason I really just can't take what I consider "baking spices" in savory dishes.

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Old 10-02-2006, 11:52 PM   #3
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Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
The recipe was given me by a friend very recently and it's already a favorite. I've tried it with plain ole black olives, with Greek black olives and a mixture of green and black... all good. My volunteer group made it this morning to serve 120 at a luncheon tomorrow. We're serving it with a "Tunisian Chopped Vegetable Salad" and an appetizer tray with hummus, tabbouleh, olives, feta cheese, pita crisps, dates and figs. (Not a speck of cinnamon or cloves anywhere - but lots of cumin and/or paprika, parsley, lemon juice... ) The idea for the appetizer medley came from Robo and others here. I'm quite looking forward to it.

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