Grilled Moroccan Chicken

Grilled Moroccan Chicken
  • 4 servings
  • 0:10 Preparation
  • 0:40 Cooking
  • 0:50 Total Time

Ingredients

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  • 4

    chicken breasts

  • 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

    oranges, sliced

  • 1 pinch

    dried thyme

  • 150 mL

    chicken broth

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