Moroccan Chicken Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - cooking fat, divided
  • 3 cloves - garlic, sliced
  • 1 cups - diced onion
  • 1 teaspoons - coriander
  • 1 teaspoons - saffron
  • 1 cans - artichoke hearts, sliced in half
  • 3 - to 6 sundried tomatoes, chopped
  • 1 pounds - diced chicken breast
  • 1/4 cups - chopped parsley
  • 1 cups - kalamata or black olives
  • 2 tablespoons - lemon juice
  • Directions:

    Heat 1 tablespoon of cooking fat in a large skillet. Sauté the onion and garlic for 3 minutes, then add the spices.

    Continue to sauté for 2 more minutes, then add the artichoke hearts and sundried tomatoes. Cook for 2 minutes, then place the sautéed veggies aside into a bowl.

    Add another tablespoon of cooking fat to the skillet and add the diced chicken. Cook for 5 minutes, turning the meat often, until the chicken has browned.

    Add the veggies back in; add the parsley, olives and lemon juice. Stir and cook until juices reduce some - about 5-7 minutes.

    Brief Description

    Whole9 recipe for chicken cooked with artichoke hearts, olives, sundried tomatoes, and seasonings.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 20 min


    Cooking for Health and Performance, Vol. 2

    Posted By:


    Posted On:

    May 15, 2015

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