Wednesday, March 22, 2006


I make this dish occasionally- It is one of my favorites. Quinn loves it because of the Green Olives. The recipe for the velvet chicken could be used in any stir fry dish.


4 large chicken breasts, cut as desired for the recipe ( for Moroccan Chicken and Olives cut into 3/4 inch chunks)
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 tsp cornstarch
1 unbeaten egg white

Place cut-up chicken in a non-reactive bowl and sprinkle with salt and pepper. Mix thoroughly. Let stand at room temperature for 20 minutes. Sprinkle with cornstarch and oil. Mix thoroughly. Let stand at room temperature 20 minutes. Mix in unbeaten egg white to coat all pieces. Let stand 20 minutes. Then the chicken is ready to cook but can be refigerated up to four hours, if neccessary. Just be sure to seperate the pieces before cooking.


1 recipe Velvet Chicken, cut into 3/4 inch chuncks
Good Quality Olive Oil
1 1/2 cups very finely minced onions
3/4 tsp ground cumin
1/2 tsp paprika
1/8 tsp cayenne pepper or crushed red pepper flakes
1/4 tsp sugar
2 T lemon Juice
1/4 cup finely chopped green olives
1/3 cup minced fresh Parsely

cooked rice or couscous

Heat 1/4 cup olive oil in a large heavy skillet over medium heat. Add chicken and saute 4-5 minutes, stirring and turning pieces frequently, until chicken is opaque throughout and golden in color. Remove with a slotted spoon and set aside. Add enough oil to the skillet to equal 1/3 cup. Add onions and saute over med heat until tender(do not brown) Meanwhile, combine remaining ingredients (except chicken and rice) and when onions are done, stir them into oil-onion mixture. Then stir in chicken. Heat through on medium heat, stirring constanly, about 1 minute. Serve over rice or couscous.

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