by Nanny Bubby
I love shopping at the Temecula Olive Oil Company. I find so many things that inspire me. My TV sponsor is Moroccan and when he was scheduled to be on the show with me, I wanted a Moroccan recipe to make with him. I had to have a winner – I really wanted to impress him. This dish won him over. Enjoy!
Total Time:1 hour 30 minutes
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1 whole chicken cut up
- 3 Tbsp. Moroccan Spice Rub by Temecula Olive Oil Company if you wish to make your own rub, combine white pepper, ginger, allspice, mace, nutmeg, rosebuds and cinnamon.
- 1 ½ tsp. Kosher salt
- 2 shallots chopped
- 1 preserved lemon (inside scraped out) skin thinly sliced (Temecula Olive Oil Company preferred brand)
- 1 c. pitted mixed marinated olives chopped
- 1 c. sun-dried tomatoes in oil drained and chopped
- 1 ½ c. white wine
- 1 ½ c. chicken stock
- 2 Tbsp. dried oregano
- 1 Tbsp. Basil chopped
- 1 Tbsp. Italian parsley chopped
- Dry the chicken skin completely with a paper towel and sprinkle evenly with the salt and Moroccan spice rub.
- Heat the olive oil and butter in a large skillet over medium high heat.
- Place the breasts into the hot skillet skin side down and cook without touch or moving for about 6 to 7 minutes.
- Flip the chicken to the bone side and cook for another 5 minutes.
- Remove to a plate and begin to make the sauce. In the same pan, add the shallots and sweat them stirring occasionally until they are soft and translucent, about one minute.
- Add the lemon, olives and sun-dried tomatoes and stir to combine.
- Deglaze the pan with the white wine, scraping the pan to loosen all the brown bits from the bottom and simmer for 3 minutes to reduce the liquid slightly.
- Add the chicken broth and return to a simmer.
- Add back the chicken and the dried oregano and cover the pan and simmer gently for about 25 minutes.
- Turn off the heat and while covered let it sit for about 10 minutes to absorb the juices.
- To serve sprinkle with parsley and basil and serve right out of the pan.