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
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.
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