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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).
4
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
Grilled Moroccan Chicken

Grilled Moroccan Chicken

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4
servings
0:10
Preparation
0:40
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    chicken breasts
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    MAPLE LODGE FRESH CHICKEN BREAST BONELESS SKINLESS FRESH FROM THE FARM OR ZABIHA HALAL

    MAPLE LODGE FRESH CHICKEN BREAST BONELESS SKINLESS FRESH FROM THE FARM OR ZABIHA HALAL

    $6.99 /lb

    15.41/kg

  • 1 1/2 lb
    (680 g)
    new potatoes
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    EARTH FRESH FARMS POTATOES or BOILING, MASHING OR ROASTING

    EARTH FRESH FARMS POTATOES or BOILING, MASHING OR ROASTING

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE

  • 1 lb
    (450 g)
    grilled peppers, cut into small pieces
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    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $2.99 ea.

    227 g PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO

  • 6 oz
    (200 g)
    black olives, pitted and drained
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    UNICO CANNED OLIVES

    UNICO CANNED OLIVES

    $0.99 ea.

    375 ml SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    olive oil
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    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 4
    crushed garlic buds
  • 2
    oranges, sliced
    You might like:

    Flyer Deal  (1)
    GALA APPLES PRODUCT OF U.S.A., EXTRA FANCY GRADE GRANNY SMITH APPLES PRODUCT OF FRANCE, EXTRA FANCY GRADE EXTRA LARGE SEEDLESS NAVEL ORANGES PRODUCT OF U.S.A. 2.18/kg

    GALA APPLES PRODUCT OF U.S.A., EXTRA FANCY GRADE GRANNY SMITH APPLES PRODUCT OF FRANCE, EXTRA FANCY GRADE EXTRA LARGE SEEDLESS NAVEL ORANGES PRODUCT OF U.S.A. 2.18/kg

    $0.99 /lb

  • 1 pinch
    dried thyme
  • 150 mL
    chicken broth
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    SAVE $1.40
    CAMPBELL'S BROTH

    CAMPBELL'S BROTH

    $1.29 ea.

    480 - 900 ml SELECTED VARIETIES

    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    1 kg, 66 g SELECTED VARIETIES

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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