Middle Eastern Chicken Dutch Oven Camping Recipe

Middle Eastern Chicken by CampingForFoodies features a plate filled with orange and yellow colored chicken strips tossed with orange apricot pieces, brown date pieces and chopped kalamata olives. The dinner is served on a bed of rice and vegetables. The meal is glistening from the sun on a bright afternoon.

Prep Time: 10

Cook Time: 20

Marinating Time: 1

Total Time: 1 30

Servings: Servings

Camping For Foodies Dinner Camping Recipes: This Middle Eastern Chicken is simple to prep at home and quickly cooks at the campsite.

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Ingredients

1 pound skinless boneless chicken breasts cut into strips

Marinade

1 tablespoon extra-virgin olive oil
2 garlic cloves crushed
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon salt

For Cooking

1 tablespoon extra virgin olive oil
1 cup low-sodium chicken broth
1/4 cup dried apricots chopped
2 pitted dates coarsely chopped
10 small kalamata olives pitted and chopped
1 small lemon zest (you are using the zest only, not the lemon juice, save that for another recipe)
May need water during cooking

Optional Serving Suggestions

1 servings prepared rice (try cauliflower, jasmine, basmati rice or my Moroccan Spiced Rice.)

Instructions

Place the chicken in a plastic gallon sized freezer bag.
Add the marinade to the bag of chicken.
Seal the bag, toss to coat the chicken and marinate in a refrigerator or camp cooler for about an hour.
Heat 12-inch cast iron Dutch oven to medium heat (see * Note). You can cook this recipe on a camp stove, RV stove or over a campfire.
Coat bottom of the Dutch oven with the remaining 1 tablespoon of olive oil.
Add the marinated chicken to the Dutch oven, turning to brown on both sides. (Throw out the excess marinade.)
Add the chicken broth to the pot, cover and cook about 7 minutes.
Now, add the apricots, dates, kalamata olives and lemon zest to the chicken, stirring until all of the ingredients are incorporated.
Continue cooking until the chicken is cooked through, about 7 more minutes.
The cooking time will depend on how thick you sliced the chicken and the altitude you are cooking at so if the chicken is not done but the liquid has evaporated, add a little water to keep some moisture in the Dutch oven and continue cooking until the chicken is fully cooked.

Notes

Dutch Oven Temperature Chart https://www.campingforfoodies.com/dutch-oven-temperature-chart/

* NOTE: If you don’t have a thermometer, use the “hand test”: hold the palm of your hand about 5 inches above the heat source, pull it away before it hurts, 5-6 seconds = medium heat.

Nutrition Information