Sunday, January 11, 2009

Moroccan Skillet Chicken

Another poultry dish...another check-out counter cookbook recipe.....we love our chicken in this house!

Changes to recipe and hints in red.

Prep: 5 min Cook: 25 Min Yields: 4 servings

  • 1 TBsp olive or vegetable oil
  • 4 boneless, skinless chicken breast halves (1 1/4 pounds)
  • 1/2 tsp salt
  • 1 can 14.5 ozs diced tomatoes, drained (next time I make this I will not be draining my tomatoes)
  • 1 can 2.25ozs sliced ripe olives, drained
  • 3 small zucchini, cut into 1/2 inch slices (2 cups)
  • 1 medium yellow bell pepper, sliced (we didn't have one, so I used a green one)
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp grated lemon peel
  1. Heat oil in a 12 inch nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 tsp salt. Cook chicken in oil about 5 minutes, turning once, until brown.
  2. Mix remaining ingredients except lemon peel; pour over chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with lemon peel.
I served this with a yellow saffron rice, and it was super yummy!


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