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!
1 1/2 hours
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 touching 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.