Moroccan Chicken and Olives

Oh, I wish the picture of this dish looked as good as it tasted but, you know, brown sauce just doesn't have that beauty factor.

Trust me though, this is an easy, flavorful dish. There is just something I really love about cinnamon in savory applications. Then add the briny olives and sweet raisins and you've got a winning blend of tastes.

We served it over a blend of Israeli couscous, yellow split peas, quinoa and a few other things I can't remember. It was a blend I picked up in the bulk section on a whim as an alternative to rice. It had such great variety of texture. This dish though, would be good over rice or regular couscous too.

Moroccan Chicken and Olives

1/2 T olive oil
10 oz boneless, skinless chicken breast, cut into bite-sized pieces
salt and pepper
1 t coriander
1 t cinnamon
1/2 t cumin
pinch cayenne
1 heaping T all-purpose flour
1/2 T tomato paste
2 c chicken stock
12 green olives, cut in half
1/2 T olive brine
2 T golden raisins

Heat the olive oil in a large heavy pan over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and sauté until cooked on the outside, about 3 - 5 minutes. Add the coriander, cinnamon, cumin and cayenne. Sauté for one more minutes. Sprinkle with the flour and sauté for 1 more minute. Add the tomato paste, chicken stock, olives, olive brine and raisins. Bring to a boil. Reduce heat and let simmer until reduced by at least half and thickened, about 20 minutes. Check for seasoning and add salt if needed.

Serve over hot rice or couscous.

2 servings.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski