CHICKEN TAGINE WITH GREEN OLIVES AND PRESERVED LEMON
Steps:
- In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
- In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
- Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
- Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.
- Yield: about 4 lemons
- Prep Time: 20 minutes
- Cook Time: none
- Inactive Prep Time: 1 month
- Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
- Yield: 4 to 6 servings
- Prep Time: 10 minutes
- Inactive Prep Time: 15 minutes
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
ROAST LEMON-GARLIC CHICKEN WITH GREEN OLIVES
Make and share this Roast Lemon-Garlic Chicken With Green Olives recipe from Food.com.
Provided by cookiedog
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- In a small bowl, mix lemon rind, juice, olive oil, herbs, salt and pepper.
- Arrange chicken in flameproof roasting pan. Spoon lemon-herb mixture over top. Place garlic around chicken, stirring to coat cloves.
- Roast in 425°F oven 40 to 45 minutes (internal temperature 170°F). Transfer chicken and garlic to platter.
- Add broth to pan. Place over medium-high heat; scrape up bits from bottom. Add olives; heat through. Pour over chicken. Top with parsley.
MARINATED OLIVES WITH LEMON AND FRESH HERBS
Many grocery stores now carry bulk olives. I buy large bulk green olives, with pits, and dress them up with this flavor-packed marinade. It's a wonderful appetizer during the summer when fresh herbs are plentiful. Serve with wine and cheese for a wonderful summertime appetizer.
Provided by CookinDiva
Categories Low Protein
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor or blender, mix all the herbs, garlic and lemon juice. Slowly add olive oil and blend. Add zest.
- Pour marinade over olives. They can be served immediately but will improve with a day to marinate.
Nutrition Facts : Calories 81.2, Fat 8.5, SaturatedFat 1.1, Sodium 523.4, Carbohydrate 2, Fiber 1.2, Sugar 0.3, Protein 0.4
CHICKEN LEGS, PRESERVED LEMONS, AND GREEN OLIVES
Prepare an authentic Moroccan meal at home with this flavorful recipe from "Mourad: New Moroccan," by Mourad Lahlou.
Provided by Martha Stewart
Number Of Ingredients 15
Steps:
- Generously salt chicken legs on all sides. Let stand at room temperature for 1 hour.
- Heat 1 tablespoon fat in the bottom of a stainless steel tagine over medium-high heat. Add 3 of the chicken legs and cook, turning once, 3 to 4 minutes on all sides, until well browned. Remove legs from pan and repeat process with remaining 3 chicken legs. Remove from pan and set aside.
- Discard all but 2 tablespoons fat from tagine. If fat is burnt, discard and add remaining 2 tablespoons. Place tagine over medium-high heat, stirring often and adjusting heat as necessary, until rich golden brown, about 15 minutes.
- Meanwhile, remove all racks from oven except for bottom rack so that tagine will fit. Preheat oven to 350 degrees.
- Add coriander, white pepper, ginger, saffron, and turmeric to tagine; cook, stirring constantly, until spices are lightly toasted, about 1 1/2 minutes. Return chicken legs to tagine; add chicken stock and bring to a boil. Cover tagine and transfer to oven; cook until chicken is tender and beginning to pull away from ends of drumsticks, about 40 minutes.
- Remove chicken legs from tagine and set aside. Return tagine to stove and simmer over medium-high heat until liquid is thick enough to coat the back of a spoon, about 3 minutes. Season with salt. Add lemons and olive; cook until heated through. Whisk in butter and herbs.
- Arrange chicken legs on a platter and spoon sauce over them; serve immediately.
PAULA WOLFERT'S SEVEN-DAY PRESERVED LEMONS
Steps:
- Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.
CRACKED GREEN OLIVES WITH HERBS AND PRESERVED LEMON
Steps:
- If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. In a large bowl cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
- Serve olives at room temperature.
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.
Nutrition Facts : Calories 639 kcal, Carbohydrate 16 g, Cholesterol 152 mg, Fiber 3 g, Protein 48 g, SaturatedFat 8 g, Sodium 553 mg, Sugar 6 g, Fat 42 g, ServingSize 4 servings, UnsaturatedFat 0 g
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- The spices: In a small bowl, stir together the ginger, cumin, black pepper, pimenton, or paprika, red pepper, and saffron. In another bowl, cover the olives with cool water, and set aside to soak.
- Browning the chicken: rinse the chicken pieces with cool water, and dry them thoroughly with paper towels (otherwise they won’t brown well – moist meats steam and tend to stick to the pan). Heat the oil and butter in a large deep-sided skillet or shallow braising pan (4-quart capacity) over medium-high heat. While the oil and butter heat, season half the chicken pieces lightly with salt (keep in mind that the olives and preserved lemons will add saltiness). When the butter is sizzling, add the salted chicken pieces skin side down and sear, without disturbing, until the skin is crisp and evenly browned, about 4 minutes. Peel by lifting one edge with tongs to see that the skin side is browned, then turn with tongs and brown the second side, another 4 minutes or so. Transfer the browned chicken to a platter or tray to collect any drips. Pat the remaining chicken pieces again with paper towels just to be sure they are as dry as possible, and lightly salt both sides. Add these pieces to the
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- Rinse clean and pick over the fresh olives, discarding any obviously marred fruit. Discard any leaves or stems. Gently slice each olive on one side to the pit.
- Dump the cracked olives into a large, food-safe container fill it with filtered water. Drain, rinse and fill the olive container with water again twice a day every day for two weeks or until they lose their bitterness.
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- Combine chicken, onion, garlic, spices and 1 litre water in a large casserole, bring to the boil over medium heat, cover, reduce heat to low and simmer, turning chicken occasionally, until almost cooked through (15-20 minutes). Add olives and lemon juice and cook until chicken is tender (10-15 minutes).
- Meanwhile, preheat griller to high. Place couscous in a heatproof bowl, drizzle with olive oil and massage through the grains. Bring chicken stock to the boil, pour over couscous, stir, cover bowl tightly with plastic wrap, stand for 10 minutes. Remove plastic wrap, season generously to taste and fluff grains with a fork.
- Remove chicken from casserole, place on oven tray lined with foil, grill, skin side up, until brown (3-5 minutes), set aside, keep warm.
- Meanwhile, reduce cooking liquid over medium-high heat until thick (7-10 minutes), season to taste with extra lemon juice, sea salt and freshly ground black pepper. Return chicken to casserole, stir through herbs and serve with couscous, scattered with extra herbs, slivered almonds and preserved lemon rind.
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