Chicken With Lemons And Olives Emshmel Food

CHICKEN TAGINE WITH LEMONS, OLIVES & POMEGRANATE

Steps:

• Heat 1 tbsp oil in a wide, shallow casserole dish or ovenproof pan. Season the chicken and cook, skin-side down, for 8-10 mins, until crispy. Flip over and cook for another 5 mins. Transfer to a plate. Heat oven to 170C/150C fan/gas 3.
• Add the rest of the oil and the onion to the pan. Stir for a few mins, then add the garlic and Moroccan spice mix. Stir, scraping any bits of onions and chicken from the bottom, until the spices smell fragrant. Add the preserved lemon, tomatoes, stock cube, honey, vinegar and 750ml water. Bring to the boil, then place the chicken on top. Cover with a lid or foil and transfer to the oven for 1 hr.
• Uncover, place the olives and lemon slices on top and drizzle the lemons with a little oil. Return to the oven for 20 mins, or until the sauce has reduced a little (you can do this on the hob if you're short on time). Check the seasoning, adding a squeeze of lemon, more honey or salt if you think it needs it. Scatter over the pomegranate seeds, feta and mint, and serve with couscous.

BRAISED CHICKEN WITH LEMON AND OLIVES

Steps:

• Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
• Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
• Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Steps:

• Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
• Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
• Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
• Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

CHICKEN & OLIVE CASSEROLE

Steps:

• Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
• Turn up the heat, add the chicken and cook for a few mins each side until golden.
• Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.

CHICKEN WITH OLIVES AND LEMON

Steps:

• Preheat oven to 325 degrees.
• Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat.
• Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
• Lightly spoon flour into dry measuring cup; level with a knife.
• Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat.
• Top chicken with olives and lemon.
• Bake at 325 for 1 hour or until thermometer registers 180 degrees.

SAUTéED CHICKEN WITH OLIVES, CAPERS AND LEMONS

Steps:

• Bring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate. Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess. Add 1 1/2 tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken.
• Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn't burn and become bitter. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top.
• Serve with sautéed spinach, kale or swiss chard on the side.

SKILLET LEMON CHICKEN WITH OLIVES AND HERBS

Steps:

• Preheat oven to 400F with the rack in the center position.
• Heat the oil in a 10 inch cast iron skillet over medium-high heat. Season chicken with salt and pepper then sprinkle with flour. When oil is hot, sear chicken about 3 minutes on each side.
• Add garlic, wine, lemon zest, lemon juice, thyme and olives. Top with lemon slices if desired, transfer the pan to the oven and bake about 10 minutes, until 165F in the center.
• Serve hot topped with parsley.

MOROCCAN CHICKEN (TAGINE) - ATK

Steps:

• Combine spices and set aside.
• Mince one of the strips of lemon zest, then on your cutting board, add 1 teaspoon minced garlic and scrape and chop them together to form a paste; set aside.
• Season chicken liberally with salt and pepper.
• Heat oil in a Dutch oven, over medium high heat, brown chicken on all sides until a deep golden color, about 10 minutes; remove and set aside.
• Pour off all but 1 tablespoon of the fat from the Dutch oven; add onion and the remaining 2 strips of lemon zest; cook, stirring occasionally until onions begin to brown at the edges, about 5 to 7 minutes (add a tablespoon of water if the bottom of the pan gets too dark and looks like it will burn).
• Add remaining 4 teaspoons minced garlic, cook until fragrant, 30 seconds.
• Add spices and cook, stirring constantly, 1 minute; stir in broth and honey, scraping bottom of pot to loosen the browned bits.
• Remove skin from chicken; if using both white and dark meat, add the dark meat first and simmer 5 minutes, over medium heat.
• Add carrots and breast meat (if using) on top, along with accumulated juices; cover and simmer, over medium low heat, until internal temperature reaches 160 degrees, 10 to 15 minutes.
• Transfer chicken to a plate or bowl and tent with foil.
• To the pot add olives, increase heat to medium high and cook until slightly thickened, 4 to 6 minutes.
• Return chicken to the pot, add garlic/lemon paste, cilantro, and lemon juice; stir and adjust seasonings with salt and pepper as needed.
• Serve immediately.

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Steps:

• First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.
• In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.
• Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
• For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).
• Cook in medium hot oven (350 degrees F) for 45 minutes.
• Serve with fresh bread.

CHICKEN WITH LEMONS AND OLIVES EMSHMEL

Steps:

• 1. The day before, using 4 cloves of the garlic and 2 tablespoons of salt prepare the chickens as directed below under Basic Method For Preparing Poultry, then marinate both chickens and livers in 1 teaspoon of salt, the remaining 2 cloves of garlic, sliced thin, the spices, and the oil. Refrigerate, covered.
• 2. The next day, place the chickens, livers, and marinade in the casserole. Add 1/2 cup of the grated onion, the saffron, herbs, and 2 cups water. Bring to a boil, cover, and simmer 30 minutes, turning the chickens often in the sauce.
• 3. While the chickens are cooking, rinse and pit the olives. (If they seem a little bitter, cover with cold water, bring to a boil, and drain.) Set aside.
• 4. Remove the chicken livers from the casserole and mash them fine. Return to the casserole with the remaining grated, drained onions. (This will give a good deal of heftiness to the sauce.) Add water, if necessary. Continue cooking 20 minutes, partially covered.
• 5. Rinse the preserved lemons (discarding the pulp, if desired) and quarter. Add the olives and preserved lemon quarters to the sauce when the chickens are very tender and the flesh falls easily from the bone. Continue cooking 5 to 10 minutes, uncovered.
• 6. Transfer the chickens to a serving dish and spoon the olives and lemons around them. Cover and keep warm. By boiling rapidly, uncovered, reduce the sauce to 1 1/2 cups. Add the juice of 2 fresh lemons to the sauce in the pan. Add more salt (and more lemon juice, if desired) to taste. Pour the sauce over chickens and serve at once.
• Basic Method for Preparing Poultry
• The timing in the recipe includes these steps:
• 1. Wash the chickens or other poultry in salted water and drain. Pound 4 cloves garlic and 2 tablespoons salt into a paste. Rub the paste into the cavity and flesh of the poultry, at the same time pulling out excess fat from under the skin and from the neck and rump ends. Pull out the thin translucent membrane from under the skin of the breast. Rinse the poultry well under running water until it no longer smells of garlic. (The garlic is used to rid the poultry of any bitterness that might spoil a sauce; it also brings out its flavor, much like MSG.) Drain the poultry well.
• 2. If you suspect that your poultry is tasteless on account of "scientific breeding," use a method invented by Janet Jaidi to improve its taste: Rub it with the spices to be used in the recipe, a little butter and oil, and marinate it overnight. (If you do this, remember that you may have to readjust the spicing of your sauce at the end.)
• 3. If you are using whole poultry, it must be trussed. Trussing poultry is easy: clip off the wing tips and discard; slip the ends of the legs into a horizontal incision made just about the rump (turkeys often come this way), or slip the legs into incisions made on the lower sides of the breast.
• Note: When stuffing turkeys or squabs or chickens, do not wash with garlic or salt.
• Paula Wolfert shares her tips with Epicurious:
• •Wolfert recommends using organic free-range chicken for its noticeably superior maximum flavor and moist texture. Free-range poultry is available at health food stores, an increasing number of supermarkets, and at dartagnan.com. •Like many Moroccan clay-pot dishes, this chicken can be prepared in a slow cooker with very good results. Wolfert recommends Rival's Versaware model because the crock pot can be removed and used on the stovetop or in the oven (available at rivalproducts.com).

MOROCCAN ROASTED CHICKEN WITH PRESERVED LEMONS

Steps:

• Make a spice rub for the chicken from the ginger, turmeric, garlic, cilantro, olive oil, and lemon juice.
• Gently lift and loosen the skin of the chicken from the breast and leg meat, leaving the skin intact. Spoon most of the spice mixture under the skin, and rub the spices over the meat, taking care to reach the leg.
• Turn the chicken over, and loosen the skin from the back of the chicken. Add the remaining spice rub to the back meat, reaching to the legs if possible.
• Salt and pepper the cavity of the chicken, truss the legs and rub a little olive oil on the outside of the chicken. Transfer the chicken to a glass or plastic bowl, cover tightly, and refrigerate overnight.
• Set aside the saffron. Slice the onions as thinly as possible. Place the onions, garlic, remaining spices, cilantro, oil and smen in a heavy-bottomed shallow stock pot or Dutch oven . Cover and cook over medium heat, stirring occasionally for an hour or until the onions are soft and can easily be mashed with a spoon or vegetable masher. Avoid burning the onions, and add a little oil or water if necessary to prevent the onions from sticking.
• Mash the onions and continue cooking, uncovered, until the onions are reduced to a thick blended mass sitting in the oil. How long this takes will depend on how moist the onions were, how thinly you sliced them, and how wide your pot is.
• When the onions are a unified mass, stir in the saffron and remove the onions from the heat. At this point, the sauce can be cooled and refrigerated overnight.
• Transfer the chicken to an oiled shallow roasting pan, allow the chicken to sit at room temperature for 30 minutes. Preheat the oven 325 F/160 C.
• Roast the chicken uncovered, basting occasionally and rotating the pan halfway through cooking, for 2 to 3 hours, or until the skin is golden brown and the leg can be moved easily in its joint.
• Transfer the cooked chicken to a serving plate, or hold warm in the turned off oven.
• Pour the juices from the roasting pan into the onion sauce mixture, stirring to blend. Add the preserved lemon and olives, 2 or 3 tablespoons of water as needed and simmer the sauce over medium heat for about 10 minutes, or until well-blended and the sauce is thick.
• Pour the sauce onto the serving platter, spooning a little sauce and olives over the chicken. Garnish the chicken with some of the preserved lemons, and serve immediately with Moroccan bread ( khobz ) for scooping up the chicken and sauce.

STOVETOP MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES

Steps:

• Ahead of time if possible, combine the chicken with the onion, garlic, herbs, and spices, including half of the saffron. (Reserve the rest of the saffron for adding to the sauce at a later time.) If time allows, cover and leave the chicken to marinate in the fridge for a few hours or even overnight. Otherwise, proceed to the next step.
• When ready to cook, transfer the chicken and onions (scrape every last bit out of your bowl) to a heavy-bottomed pot, deep skillet or Dutch oven. Cover and cook the chicken over medium or medium-low heat, gently stirring and turning the chicken every 15 minutes or so, until the chicken is tender enough to pinch off the bones. (This will take approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and only add a little water if you feel you must. Typically the chicken will braise in its own juices.
• When the chicken is cooked, carefully transfer it to a plate and cover.
• Continue cooking the onion mixture and sauce over medium-low heat, stirring occasionally, until the liquids evaporate and the onions can be mashed into a blended mass which separates from the oils. If your onions do not appear to be melding, you can give a few pulses with an immersion blender, but do not overprocess.
• Add the preserved lemon, olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Return the chicken to the pot to heat through, or place under the broiler to brown the skin.
• Place the chicken on a serving platter, pour the onion sauce over the top and sides, and garnish the top of the chicken with the quartered lemon and some olives.
• For casual meals, consider garnishing the chicken with a handful or two of french fries (patate frite), which may also be offered as a traditional side.
• Moroccan tradition is to eat by hand, using crusty Moroccan bread for soaking up the sauce.