Moroccan Chicken with Green Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon ground coriander |
1/2 teaspoon dried mint flakes |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
4 (4-ounce) skinned, boned chicken breast halves |
2 teaspoons olive oil, divided |
2 cups sliced onion |
1 cup fat-free, less-sodium chicken broth |
1 (6-ounce) can thawed orange juice concentrate, undiluted |
10 green olives, sliced |
Directions:
1. Combine the first 5 ingredients; rub chicken with spice mixture.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 minutes on each side, and set aside.
3. Heat 1 teaspoon olive oil in pan. Add sliced onion, and cook for 8 minutes or until golden. Stir in chicken broth, orange juice concentrate, and olives; bring to a boil. Return chicken to pan; reduce heat, and simmer mixture for 15 minutes or until chicken is done.
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