Moroccan Chicken with Fruit and Olive Topping

  • SarahSz Posted: 02/07/09
    Worthy of a Special Occasion

    This is a good example of a recipe that derives its taste from high-quality intense flavors rather than the labor of the chef. The combination of dried fruit (I used prunes, dried apricots and dried apples) and green olives is delicious. I served it with Albarino, a Spanish white wine with aromas of apples and peaches. Wonderful!

  • Magda1 Posted: 12/21/09
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    it's delicious - I used chicken tenderloin -as for the dried fruits bought prunes and apricots - minced fresh garlic - everybody loved it

  • JennySmith Posted: 08/09/10
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    This was a very tasty meal. I followed the recipe exactly and came out with great results. Since I have a variety of dried fruits in my pantry, I chopped up the following: apricots, white peaches, cherries & prunes. It was very tasty and my husband, who doesn't like olives, didn't even notice them. Since we typically have almost all of these things on-hand, I can imagine this will be one of those "go-to" meals for us!

  • Jenalba Posted: 08/21/09
    Worthy of a Special Occasion

    I have 3 boys and a husband. I ask them to rate all meals on a scale from 1-10 and I write it down next to the recipe so I can remember what they liked. I will not waist my time making something again that scored a 7 or below! THIS SCORED A 9.5!!! I wouldn't change a thing. I poured the sauce over the couscous and it was awesome!

  • TamaraBB Posted: 03/30/10
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    This dish is fairly bland, and unless you use very thin chicken breasts, you will need to cook them a lot longer than 4 minutes per side. Not only would I not make this again, I am pretty sure I will just throw out the leftovers.

  • bellacola Posted: 02/28/11
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    This is REALLY good! Unlike other reviewers, I thought it was even better the next day, but maybe that is because I intentionally left some extra liquid so it wouldn't dry out. It really absorbed the flavors of the olives and fruit. I love sweet and savory, so this was my kind of dish. I did substitute beer for wine since we don't drink much wine, and especially not white wine, and that probably made it even better to me (since I like beer more than wine). I served this with couscous and pan fried asparagus but the chicken was definitely the star of the meal. My husband really liked it and so did my son. Since they are both rather picky, that is high praise.

  • Kiamiko Posted: 11/28/11
    Worthy of a Special Occasion

    We liked this a lot! I roasted fresh garlic and onion, then browned the onions in the pan. I also used 1/3 cup exotic fruit mix (Kiwi Coconut strawberries, cranberries and papaya) + 1/3 cup raisins + 1/3 cup dried apricots. Next time I think I'll pick out the coconut it just didn't feel right. Also we did not boil all the juice off we left about 2 tablespoon worth at the bottom of the pan and just let the fruits and onion soak it up.

  • chaxey Posted: 02/29/12
    Worthy of a Special Occasion

    This is a very easy, very tasty recipe. A few tips... 1, Use thin sliced chicken and season these after cleaning them and then let them sit for a bit before sauteing. 2. I substitued white grape fruit juice for white wine. This really sweetens up the sauce which really adds to the salty and sweet combo of the chicken vs the topping. 3. For the couscous, I'd skip the plain and go with the olive oil flavored Near East brand, it is a tastier pairing. I'd love to tell you about the left overs, but this 20 minute meal didn't yeild any because e ate it all up! Is this the best recipe in the world? Of course not, but for a 20 minute meal, it is fantastic and only costs around 13 dollars assuming you have the basics at home already.

  • Christina21 Posted: 03/28/12
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    It was a good recipe..but not one my family wants on our menu. I'm not a picky eater..and this wasn't a favorite of mine.

  • jayessgee Posted: 07/31/12
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    I've made this recipe 3 or 4 times, always receiving high praise. It's a really simple one for a dinner party and really satisfies our guests, who assume it is difficult and complicated. I use about 50% more dried fruit than is called for and find that prunes, plums, craisins, and apricots work best to our taste buds. I must remember to double the recipe next time I make it for just me and my husband because we never have any left over. It's that good!

  • itravel Posted: 10/08/12
    Worthy of a Special Occasion

    I've made this a couple times and I love it. I put the chicken breast back in my cast iron pan and finish it in the oven. Not a fan of mixed fruit, so I use some mission figs, dates, and dried apricots. The carmelized sweet fruit with the salty green olives is layers of flavor. If I had a complaint it would be not enough of the wonderful sauce for leftover orzo. Also garnished with a few chopped almonds for a nice presentation.

  • promogal Posted: 06/12/13
    Worthy of a Special Occasion

    One of the best chicken dishes ever! Will make this for ht rest of my life! Was so good with couscous! Yum!

  • Shelly1984 Posted: 05/21/13
    Worthy of a Special Occasion

    Very easy to make. I used dried berry mix and figs (I would have loved to add apricots, but didn't have them on hand). I served with quinoa and green beans. I quite enjoyed the flavors as did my husband and son.

  • H2OQueen Posted: 01/27/13
    Worthy of a Special Occasion

    Great dish that was super simple to make with outstanding flavors! I grilled the chicken on our Traegger because I was grilling some other meats for the coming week's dinners. I then made the fruit-olive topping and put the grilled chicken and the fruit-olive mixture in a 9 x 13 casserole dish - so that this could be one of our make ahead meals for the week. I then warmed up the casserole fro 25 minutes at 325 degrees f. I was moist and delicious. Will definitely make this again - maybe even for a casual dinner party.

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