• Rob

Moroccan Olive & Orange Chicken

This North African inspired recipe ticks all the right boxes if you are looking for an enjoyable healthy dish during a gruelling January.

This recipe is from our friends at Good House Keeping.


1/4 tsp salt.

1/4 tsp pepper.

3 tbsp olive oil.

2 cups of cooked pilaf rice.

1 small red onion, sliced.

2 large oranges.

1/4 cup all-purpose flour.

1/2 cup pitted green olives.

2 chicken-breasts.


1) In a pan, heat your olive oil on a medium heat.

2) Salt and pepper your chicken; covering in flour. Cook for 3 to 4 minutes or until cooked. Move to a plate.

3) Reduce heat to medium, and cook your red onion for 2 minutes. Squeeze juice of 1 1/2 oranges into pan. Thinly slice the remaining half an orange, then add to pan along with green olives and 1/4 cup of water.

4) Return chicken to pan and cook for a further 3 minutes.

5) Garnish with parsley. Serve with rice.



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Woods Traditional Family Butchers Est. 1992

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