Marakesh Chicken
"Sweet, savory, and exotic. This is excellent served over saffron rice or even spaghetti squash. Recipe can be doubled or halved without affecting the results."
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 chicken breast halves, cut into strips
- 2 teaspoons cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, very thinly sliced
- 2 garlic cloves, minced
- 1⁄2 cup orange juice
- 1⁄4 cup chicken broth or 1/4 cup water
directions
- Season chicken with spice mixture.
- In a large pot heat oil over med-high heat.
- Cook chicken, in batches if necessary, until browned, about 10 minutes.
- Set chicken aside.
- Add onion to pan and cook about 5 minutes until soft and begining to brown.
- Add garlic to pan and cook 1 minute longer.
- Return chicken to pan.
- Add orange juice.
- Cover, reduce hear and simmer 15 minutes.
- Remove cover and simmer another 15 minutes until sauce begins to thicken. You may have to stir regularly to prevent sticking and burning.
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Reviews
-
Agree with Snicklefritzie...it wasn't bad at all, it just needed a little something, and I can't figure out what it needs either. But it was good and my family ate it all. I served it over spinach cous cous. Thank you so much for sharing! LA :-) -
Hmmmm. . . This is okay. But it is missing something. I would double the orange juice next time. I served it over couscous with raisins.
RECIPE SUBMITTED BY
Lady Lisette
Kansas City, Missouri
<p>I love to experiment in the kitchen and then inflict the results on my friends. Hasn't discouraged anyone yet. For fun I am a member of an organization that studies the middle ages, and in my case that means more cooking! Everything from anicent Roman feasts to Elizabethan candies and everything in between.</p>
