Pan Seared Chicken with Onion, Tomato and Olives


This is an extremely easy but deliciously healthy recipe. I have used orange juice instead of the traditional lemon as a citric marinade. The orange does not make it as tangy, but gives it a smoother taste. The cumin in the marinade and the tomato, onion topping adds that smoky flavor. The chicken breasts can alternatively be grilled outside too. Have it at home or make it big in a barbeque cook out party!


  1. 2 Skinless, boneless breasts of Chicken
  2. 1 tablespoon olive oil
  3. 1/2 Onion chopped
  4. 2 Roma tomatoes chopped
  5. 1/2 cup tomato puree
  6. 2 cloves of garlic minced
  7. 2 tablespoon orange juice
  8. 1/4 teaspoon cumin seeds
  9. Salt to taste
  10. 1/4 cup pitted black olives halved vertically
  11. 1 tablespoon chopped cilantro
  12. 1 teaspoon  butter

For marinade:

  1. Juice of 1/4  Orange (Freshly Squeezed Juice)
  2. 1/4 Onion grated
  3. 1″ Ginger grated
  4. 1/2 teaspoon Cumin Seeds
  5. 1/2 teaspoon roasted ground cumin
  6. Salt to taste


Slit the chicken breast in a couple of places on each side.

Squeeze out the juice of the onion and ginger and throw away the fiber. Add the cumin seeds, roasted ground cumin, and salt. Mix all the ingredients and pour it over the chicken and let the chicken sit in the marinade for atleast an hour.

Heat oil in a pan. Place the chicken breasts and cover and cook on both sides till chicken is done. Then brown the chicken on both sides on high heat. Set aside.

Heat butter in pan. Add the garlic and stir it around for sometime. Do not let it brown. Add the onions and brown them slightly. Add the cumin seeds, Tomato puree, chopped tomatoes, orange juice and salt, and cook for about 5- 10 minutes, till the tomatoes are almost done. Add the olives and the cilantro and switch off the heat.

Arrange the chicken on the serving plate and pour the tomato and the onions on the chicken.

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