Moroccan Chicken with Olives

Here's a great, easy chicken dish that sounds exotic but uses items you already have in your kitchen. This has become a favorite at our house! Serves a table for 8!

1 1/2 Tsp each, Cinnamon, Ginger, and Cumin
3 TBSP Flour
1/4 Tsp each, Salt and Pepper
2 Garlic Cloves, minced
2 Bay Leaves
1/2 Tsp Saffron
1 Cup each, Green and Black Olives
1 Can Chicken Stock
3 TBSP Lemon Juice
1 LB boneless, skinless Chicken Breasts
1 Onion, chopped
1/4 Tsp crushed red peppers
1/4 Cup Convergence Vineyards Sauvignon Blanc
3 TBSP Minced Parsley

In a small bowl mix Cumin, Cinnamon, Ginger, Salt, Pepper, and Flour.  Cube Chicken and coat in spices.  In a large Saute pan over medium-high heat, add olive oil to coat the bottom and add chicken. Saute until brown on all sides.  Remove chicken to a plate and keep warm.  In the same pan, Saute the onion and garlic for 2 minutes.  Next add the bay leaves, saffron, olives, red pepper flakes, Sauvignon Blanc, and chicken stock.  Stir in leftover flour and spices from the chicken coating.  Cover and cook for 5 minutes, add chicken and cook for an additional 5 minutes.  Serve over rice.  Enjoy.

Recipe courtesy of Jamie Concannon of Convergence Vineyards