Braised Moroccan Style Chicken

Fragrant With Heady Spices And Exotic Flavor, This Dish Combines The Spicy, Sweet And Salty Flavors That Are Synonymous With Northern Africa. These Types Of Braises Are Often Served On Large Platters, Family Style With Couscous


  • 3 Tablespoons Olive Oil
  • 8 Skinless Chicken Thighs
  • Salt & Fresh Pepper To Taste
  • ¼ Teaspoons Ground Cinnamon
  • ¼ Teaspoons Ground Cumin
  • 2 Cloves Garlic, Peeled And Minced
  • 1 Onion, Peeled And Sliced
  • 6 Ripe Plum Tomatoes, Chopped (Use Drained Italian Canned If Not In Season)
  • 1 Cup Pitted Green Olives
  • 1 Tablespoon Tomato Paste
  • Juice Of 1 Orange
  • 1 Cup Chicken Broth Or Stock
  • ½ Cup Pitted Prunes
  • ½ Cup Dried Pitted Apricots
  • 1 Bay Leaf
  • 3 Tablespoons Chopped Parsley
  1. Heat 2 tablespoons oil over medium high heat in a deep, heavy skillet.  Saute the chicken, seasoning with salt, pepper, cinnamon & cumin on both sides for approximately 3 – 5 minutes per side, until browned.  Remove chicken from pan and set aside.
  2. Add additional tablespoon of oil to pan, as needed and saute garlic and onion for 2 minutes, until translucent.
  3. Add tomatoes, olives, tomato paste, orange juice, chicken stock, prunes, apricots and bay leaf to pan and cook, stirring for 2 – 3 minutes bringing to a simmer.
  4. Add reserved chicken and any accumulated juices to the pan, spooning sauce over chicken.
  5. Cover and braise on a low simmer for 30 minutes, until chicken is tender and cooked through.
  6.  Garnish with parsley and serve.

Serves 4

photo by Kristi Senat


Sautéed Chicken Breasts Provençal

Fresh and flavorful, this is the perfect weeknight dinner.  From the kitchen counter to the table in 20 minutes, this dish allows you time to dream Provençal dreams! Have your butcher pound out the chicken breasts for you to save time.

  • 4 tbs olive oil
  • 4 boneless, skinless chicken breast halves, pounded thin
  • ¼ cup flour
  • Salt & fresh pepper to taste
  • Crushed hot red pepper, to taste
  • 2 cloves garlic, peeled and minced
  • 1 onion, peeled and sliced
  • 1 red pepper, seeded and sliced
  • 1 yellow pepper, seeded and sliced
  • 6 ripe plum tomatoes, chopped (use italian canned if necessary)
  • 1 cup pitted black niçoise style olives
  • ½ cup dry white wine
  • 3 tbs chopped parsley
  • A handful of chopped fresh basil leaves
  1. Season flour w/ plenty of salt & pepper.  Dredge chicken in flour, patting off excess flour.
  2. Heat 2 tbs oil over medium high heat in a skillet. Sauté the chicken on both sides for approximately 1½ minutes per side. Remove breasts from pan and tent w/ foil. Drain excess oil fro pan.
  3. Add 2 additional tbs oil to pan and sauté onions, garlic, crushed hot peppers (if using), yellow and red peppers on medium heat for 5 minutes, until onions and peppers are softened.  Increase heat to medium high heat and add tomatoes, olives and white wine to skillet and cook for 5 -10 minutes, until wine is nearly evaporated.  Add parsley, basil, salt, pepper and any juices, which have accumulated under the chicken to the pan, and cook sauce for 5 minutes longer.
  4. Add chicken to the skillet with the sauce and turn the filets over in the sauce two or three times to reheat and blend flavors.  Transfer the chicken to a warm serving platter and pour the sauce over.  Garnish with additional fresh basil, finely sliced.

Serves 4


Grilled Greek Island Style Chicken Breasts

Grilled boneless chicken breasts served warm with a cool, Greek style chopped salad on top is the perfect summer dish for a breezy, al fresco dinner

Grilled boneless chicken breasts served warm with a cool, Greek style chopped salad on top is the perfect summer dish for a breezy, al fresco dinner

  •  4 boneless, skinless chicken breast halves, pounded 3/4” thin

For the marinade

  • ¼ cup extra virgin olive oil
  • 2tablespoons fresh lemon juice
  • 2 garlic cloves, smashed
  • 2 tblespoons chopped mint
  • Salt & pepper

For the garnish

  • 1 tablespoons fresh oregano, chopped
  • 2 red ripe tomatoes, chopped
  • ¼ cup cucumber, peeled, seeded & chopped finely
  • 2 tablespoons sweet vidalia type onion, chopped finely
  • 3 tablespoons small capers in brine, drained
  • 1 clove garlic, peeled and minced
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • ½ cup greek feta cheese, crumbled
  • Salt & pepper to taste
  • 1 tablespoons each, flat leaf parsley and mint chopped for garnish



  1.  Marinate chicken breasts for one hour in marinade.
  2. Prepare garnish by combining all ingredients and set aside at room temperature until ready to serve.  Garnish may be made up to 6 hours ahead, but do not add feta cheese until ready to serve.
  3. Preheat grill to high heat.  Grill chicken for 2-3 minutes per side, remove chicken from the grill and place on serving platter, spooning garnish directly over chicken.
  4. Serve immediately, or at room temperature as part of a buffet.
Serves 4