Orange Olive Chicken
An exotic salad with a blend of Moroccan flavors where the vibrant and citrusy oranges intertwine with the savory notes of olives. This well-balanced dish offers a delightful combination of textures and tastes, making it a versatile option for any occasion.
An exotic salad with a blend of Moroccan flavors where the vibrant and citrusy oranges intertwine with the savory notes of olives. This well-balanced dish offers a delightful combination of textures and tastes, making it a versatile option for any occasion.
- 4 tablespoons olive oil
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 2 teaspoons paprika
- 2 tablespoons sherry vinegar
- 1 1/2 pounds chicken breasts boneless and skinless cut into 1 inch cubes
- 1 orange
- 1/4 cup fresh parsley chopped
- 1/2 cup black pitted olives moroccan oil-cured or greek kalamata
- Carbohydrate 6.01148903007101 g
- Cholesterol 98.656340475 mg
- Fat 5.69859568496179 g
- Fiber 2.41065148218167 g
- Protein 39.9661854114485 g
- Saturated Fat 1.06102260076278 g
- Serving Size 1 1 Serving (206g)
- Sodium 114.654502555539 mg
- Sugar 3.60083754788934 g
- Trans Fat 0.69676669410391 g
- Calories 243 calories
Step-by-step
- Whisk together paprika, garlic, olive oil and vinegar.
- Lightly salt the chicken. Pour half of the vinaigrette over the chicken. Cook the chicken under a broiler on high for 10-12 minutes until done.
- While the chicken is cooking, peel the orange, trimming away as much white pulp as possible. Cut each orange wedge in half or into thirds.
- In a serving bowl, combine the orange pieces, parsley, olives and red pepper flakes. Add the cooked chicken and drizzle remaining vinaigrette on top. Toss gently to blend. Serve cold or at room temperature.
Substituting standard white vinegar for the specified sherry vinegar will strip the dressing of its nutty, oxidative depth, resulting in a harsher, one-dimensional acidity. Vinegar provides the necessary pH drop to cut through the heavy fats of the olive oil and poultry proteins, balancing the dish at a molecular level.
Acid and Fat Interaction
Paprika contains fat-soluble compounds called capsanthin and capsorubin, which dissolve efficiently into the olive oil during whisking. This creates an evenly distributed pigment and flavor carrier. When combined with minced garlic, the oil coats the crushed alliums, subduing their raw pungency through lipid encapsulation while retaining sulfur-driven aromatics. Sherry vinegar introduces acetic acid, which reacts with the natural sugars in the orange segments to soften the fruit's bite. Black oil-cured or Kalamata olives contribute sodium chloride and organic compounds that heighten the perception of sweetness in the citrus.
Broiling Mechanics and Doneness
Cooking cubed chicken breasts under high broiling heat requires precise distance management. Position the baking sheet six inches from the heating element to encourage Maillard browning on the exterior without scorching the paprika. Broil for 10 to 12 minutes. Judge doneness visually by piercing a cube with the tip of a knife to check the interior opacity. The meat should transition from translucent pink to an opaque white throughout, accompanied by firm resistance to the blade. Overcooking causes the muscle fibers to tighten aggressively, squeezing out moisture and turning the lean breast meat dry.
