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Grilled Moroccan Chicken https://www.metro.ca/userfiles/image/recipes/poulet-grille-marocaine-7145.jpg PT10M PT40M PT50M
Preheat oven to 400°F (200°C).In a pot, brown the Exceldor chicken breasts and potatoes in the oil with the thyme and garlic-approximately 3 minutes.Pour the broth over the Exceldor chicken and continue to cook for 15 minutes over medium heat. Place the Exceldor chicken and potatoes in a baking dish. Bake for 15 minutes.Add the peppers, orange quarters and olives and let roast for 5 minutes. Check if the chicken is ready by using a thermometer (170°F/77°C) or by piercing the meat (the juice must run clear).
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4 chicken breast 1 1/2 lb (680 g) new potatoes 1 lb (450 g) grilled peppers, cut into small pieces 6 oz (200 g) black olives, pitted and drained 2 Tbsp. (30 mL) olive oil 4 crushed garlic buds 2 orange, sliced 1 pinch dried thyme 150 mL chicken broth
Grilled Moroccan Chicken

Grilled Moroccan Chicken

Rate this recipe
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4
servings
0:10
Preparation
0:40
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    chicken breast
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    FRESH CHICKEN DRUMSTICKS OR THIGHS

    $2.99 /lb

    BREADED OR MARINATED


  • 1 1/2 lb
    (680 g)
    new potatoes
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  • 1 lb
    (450 g)
    grilled peppers, cut into small pieces
  • 6 oz
    (200 g)
    black olives, pitted and drained
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    IRRESISTIBLES KALAMATA OLIVES

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    BERTOLLI OLIVES

    BERTOLLI OLIVES

    2 for/ $6.00

    250 ml SELECTED VARIETIES


    BERTOLLI OLIVES

    BERTOLLI OLIVES

    2 for/ $6.00

    250 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 4
    crushed garlic buds
  • 2
    orange, sliced
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  • 1 pinch
    dried thyme
  • 150 mL
    chicken broth
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

In a pot, brown the Exceldor chicken breasts and potatoes in the oil with the thyme and garlic-approximately 3 minutes.

Pour the broth over the Exceldor chicken and continue to cook for 15 minutes over medium heat. Place the Exceldor chicken and potatoes in a baking dish. Bake for 15 minutes.

Add the peppers, orange quarters and olives and let roast for 5 minutes. Check if the chicken is ready by using a thermometer (170°F/77°C) or by piercing the meat (the juice must run clear).

Source : Exceldor

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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