GoodHousekeeping.com offers a main dish recipe for Moroccan olive and orange chicken that calls for chicken breast cutlets, flour, red onion, navel oranges and pitted olives. The chicken is served alongside rice pilaf and garnished with parsley.
Start by heating up 3 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Season 1 pound of thin chicken breast cutlets with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Put 1/4 cup of all-purpose flour in a shallow dish and dredge the chicken breast cutlets in the flour, turning to coat both sides. Cook the floured chicken breasts in the pan for three to four minutes, flipping them halfway through. Transfer the cutlets to a plate after both sides are browned.
Reduce the heat to medium and add a small sliced red onion to the pan. Cook for two minutes until the onions are browned. Add the fresh juice of 1 1/2 large navel oranges to the pan. Slice the remaining 1/2 orange thinly and add to the skillet along with 1/2 cup of pitted and halved green olives and 1/4 cup of water. Transfer the chicken cutlets back to the skillet and cook for three more minutes while scraping any brown bits up from the bottom of the pan.
To serve, settle chicken cutlets atop 2 cups of pre-cooked rice pilaf and garnish with fresh parsley.