Moroccan Chicken with Green Olives

1.) I use a food processor for this, but you’re more than welcome to get your dice on! Chop up into a chunky paste (think picante sauce) your onions, garlic, parsley, and cilantro.

Then, mix in your salt, pepper, turmeric, cumin, oil, and the juice of half your lime. Put that all into a big soup pot.

2.) Turn the heat on high and add in your chicken breasts, 1 C. water, and bouillon. Put a lid on it and let the pot of yummy stuff come to a hard rolling boil.

Then turn the heat down to about medium-low (setting 3 or 4 on my electric stove) and let it simmer until the chicken is about done (I let it go about 30 minutes so it’s tender).

When you turn the heat down to medium-low, go ahead and preheat your oven to 325 degrees Fahrenheit.

3.) Take the chicken out of the pot of goodness and put it on a foil lined baking sheet. Then stick the chicken in that waiting oven.

In the mean time, add your olives plus their juice to the pot on the stove and crank up the heat til the pot of yummy is rockin’ and rollin’ … or just, ya know, a rolling bubble.

4.) After about 5 minutes, add your bread to the oven to get warm and crusty.

5 minutes after that, take the chicken and bread out of the oven. By this time your olive sauce should be nice and thick.

5.) Serve the olive sauce over the chicken breast along side a nice salad and french bread to sop up the sauce.