4/23/13 - Moroccan Chicken with Quinoa “CousCous” salad

  • Chef Steve Cook, Camel Cafe
  • 0

Marinade for Chicken

4 each 6 oz chicken breasts

2 tsp lemon zest, minced

2 TB lemon juice

1TB Lemon Pepper

1 tsp crushed red pepper

3 TB olive oil, good quality, extra virgin

Moroccan Olive Broth

½ cup onions, diced ¼”

1 tsp crushed red pepper

2 tsp minced garlic cloves

2 tsp minced ginger root

½ tsp saffron

½ cup manzanilla olives (halves and whole olives) rinsed

1 TB honey

2 tsp coarse ground pepper

1 qt chicken stock or broth (no sodium)

1 TB kosher salt

1 TB Chicken Marinade (from above)

2 TB pinenuts

2 tsp minced parsley


For Moroccan Broth:

In medium soup pot, saute onions, garlic, red pepper and ginger in reserved chicken marinade until onions are translucent. Add saffron and black pepper and cook for two minutes more.

Rinse olives in water and add to pot along with chicken stock. Reduce by 1/3.

Set aside until ready to cook chicken breasts.

For Chicken:

Prepare marinade and reserve 1 TB for Broth recipe. Butterfly or pound chicken to thin filets. Add chicken breasts to remaining marinade and refrigerate for at least 4 hours or preferably overnight.

When ready for cooking, heat skillet hot enough to “dance” a water droplet across the surface. Add chicken breasts and cook to golden brown on both sides. When chicken is almost cooked through, add Moroccan Broth and bring to boil. Allow to simmer for a minute or two.

Remove chicken from skillet and slice into fingers or leave breasts whole.

Place a mound of quinoa salad in the center of each plate and arrange chicken around the salad. Pour the broth and olives over chicken, garnish with pinenuts and parsley.