Orange Olive Chicken

Orange Olive Chicken Recipes

The idea for this salad was inspired by a Spicy Orange Olive Chicken. I add chicken for a protein boost that turns the salad into a full meal. You really only need one orange to add the necessary citrus flavor to this salad, so make sure to choose one that’s as flavorful as possible. Valencia oranges are especially juicy in summer months, and Cara Cara are a good choice in winter and spring.

If oranges and olives chicken sound like a strange combination, know that Moroccan cuisine has celebrated the pairing for centuries. When you try this salad, you’ll know why-it’s a case of wildly different flavors coming together in perfect harmony.

Do you know what I did?

I tossed out that recipe, but kept the flavors! I figured if I started from scratch, I’d get where I wanted to be, even if it wasn’t quite where I was before. And, happily, my testing showed a few pitfalls in the method that I now knew to avoid.

• Lightly salt the chicken. Pour half of the vinaigrette over the chicken.Cook the chicken under a broiler on high for 10-12 minutes until done.
• While the chicken is cooking, peel the orange, trimming away as much with pulp as possible. Cut each orange wedge in half or into thirds.
• In a serving bowl, combine the orange pieces, parsley, olive and red pepper flakes. Add the cooked chicken and drizzle remaining vinaigrette on top. Toss gently to blend. Serve cold or at room temperature.

Note:

• Cutting the chicken straight down into several slices instead of the long way into 2-3 cutlets makes for very tender chicken since you are cutting through the protein fibers.
• If you really like paprika, you may want to add some more to the dish. I often add a bit more to my dish as I’m eating.
• Don’t cook the oranges! They get all mushy and sad.
• I used Cara Cara Oranges. Navel oranges or blood oranges (or a mix) would also work well.
• I Made Buffalo Chicken Breakfast Muffins which were great with the Chicken!