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Tuesday, March 29, 2016

A New Take on Chicken

Janet Groene’s
Casbah Chicken

    Flavors of the Middle East give an exotic taste to chicken sizzled in a skillet over the campfire, grill or stove. This is traditionally served with rice. For a quicker meal, serve it  as hot sandwiches in big, puffy onion buns.

1/4 cup flour
Salt, pepper
½ teaspoon ground cinnamon
4 portions boneless, skinless chicken breast
3 tablespoons vegetable oil
Medium onion, thinly sliced
2 to 3 tablespoons sliced black olives, drained
1/4 cup juice from the oranges
½ cup (or more to taste) mandarin oranges, well drained

    Spread flour on a paper plate and lightly sprinkle with salt and pepper.  Mix in cinnamon. Coat chicken on both sides with the flour mixture and brown in hot oil. Top with a medium onion, thinly sliced, and turn chicken over to brown onions in the hot oil. 
    Sprinkle with sliced ripe olives and drizzle with 1/4 cup juice from the oranges.  Cover and cook over low-medium heat until chicken is done through and onions tender. Stir oranges into hot pan drippings just to heat through, scraping up brown bits. Serves 4.
See more of Janet Groene’s tips for RV women at

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