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Moroccan Chicken with Green Olives and Preserved Meyer Lemon
Food Management Staff
March 1, 2004
1 Min Read
FM Staff
YIELD: 16 servings
16 each skinless, double chicken breasts, 6 ozs. each
1 tsp. curry powder
1 tsp. turmeric
1 tsp. cumin
1/2 tsp. freshly-ground black pepper
1/2 tsp. kosher salt
6 Tbsps. olive oil
2 cups chicken broth
1 cup lime juice
1 cup dry white wine
4 each preserved Meyer lemons
24 each green olives, pitted and sliced
Mix all dry seasonings together and season chicken with the mixture.
In nonstick skillet, heat olive oil until hot and sear chicken breasts on both sides until golden brown. Add liquid to the pan and braise in oven at 350F until chicken is cooked through.
Add olives at the very end, just to heat them up.
Cut chicken breasts in half and shingle. Garnish with olives and sliced Meyer lemons and spoon the broth over the chicken.
Recipe from Ludger Wessels, Executive Catering Chef, Harvard University, Cambridge, Mass.
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