Moroccan Chicken with Olives

For dinner tonight, I made an oldie but goodie recipe...another quick, easy, packed-full-o'-flavor weeknight dish.  I used to make this all the time while Brent was in law school, but in recent years, it has kinda fallen off the radar.  I don't know why.  As I was planning out my meals for the week, I remembered it and wanted to give it a shot with the boys.

Well, they loved it!  Jack scarfed it down.  Will loved it too, except for the "olins."  Will's never had olives before so I asked him how he knew he didn't like them.  "You didn't know you liked candy until you tried it the first time", I tried to reason.  Will was having none of it; he just knows that he doesn't like "olins."  They probably just look funny to him.   Anyway, we all enjoyed the chicken with saffron rice and Jack and Will have requested that I make it again.  Give it a try with your family.

Moroccan Chicken with Olives

 from Culinary Secrets

Spice Mixture:

• 3 garlic cloves, minced
• 2 Tbsp olive oil
• 1 1/2 tsp ground ginger
• 1/2 tsp ground tumeric
• 1/2 tsp paprika
• 1/4 tsp ground cinnamon
• salt and pepper to taste

• 6 boneless chicken breasts (I butterflied 3 good size breasts)
• zest of 1 lemon
• 1 c Greek olives, pitted
• 1 c chicken stock
• saffron rice, cooked according to package directions

Combine spice mixture ingredients in large bowl.  Add chicken breasts and coat well with mixture.  Let stand loosely covered for 1 hour (or longer in the refrigerator).

Brown chicken on both sides in large skillet over medium-high heat.  Add lemon zest and olives; saute about 5 minutes.  Add chicken stock.  Cover and simmer for 10 to 15 minutes more.  Serve chicken and olives over the rice.  Enjoy!