MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES
Steps:
- Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.
- Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.
- Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.
- Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.
MOROCCAN LEMON CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
- In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
- Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using.
MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON
Provided by Bon Appétit Test Kitchen
Categories Chicken Ginger Olive Sauté Low Cal Dinner Lemon Healthy Cinnamon Simmer Cumin Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
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
MOROCCAN CHICKEN WITH PRESERVED LEMONS
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Remove excess fat from chicken, rinse well inside and out and pat dry. Rub chickens with lemon inside and out and under skin of breasts. Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight. Next day, rinse chickens again and pat dry.
- In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside. Add reserved giblets, except livers. Pour oil over and bring to a simmer over low heat. When chicken begins to sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika and continue to cook, covered, 1 hour more.
- Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce. Cut giblets into small pieces and return to sauce. Using a fork, crush livers into sauce to thicken. Sauce should be thick -- if it is thin, boil until reduced and thickened. Add butter and olives. Heat, swirling pan, until sauce is emulsified. To serve, cut chickens into quarters and arrange on a warmed platter. Spoon sauce over and garnish with lemon peel.
MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES - D'JAJ M'QUALLI B' DAGHMIRA
Moroccan Chicken with Preserved Lemons and Olives is a national favorite, especially when topped with the iconic onion sauce called daghmira. Fragrant spices along with fresh herbs, preserved lemons, and olives pair nicely with the chicken and sauce. It all comes together in the end in a delightful way, making each step worth the wait.This recipe is for a festive m'qualli version with a good daghmira topping and garnished with preserved lemon rinds and purple or green olives. There are shortcuts to make a quick thick sauce but the best one is made as shown below.Please take time to read through the entire recipe ahead of time as it explains different approaches for making the daghmira.
Provided by Nada Kiffa | Taste of Maroc
Categories Main Course
Time 2h30m
Number Of Ingredients 18
Steps:
- Make the marinade: In a small glass, top the saffron threads with 1/4 cup of hot water and set aside for about 10 min. Stir in salt, turmeric, ginger pepper and smen.
- Cut the chicken into pieces and transfer them a large bowl. Add the marinade, turning and rubbing each piece to coat it thoroughly. Cover and let it absorb the spices for a minimum of 1 hour or overnight.
- Transfer the chicken and marinade to a deep cooking pot with a heavy bottom (or a tagine). Add the giblets, the finely chopped onions, garlic, and the rest of the spices. Top with 1/4 cup of water.
- Bring to a simmer for 10 to 15 minutes over medium heat while tossing the meat a few times. You may cover the pot during this step and uncover it to stir.
- When the water seems to have mostly evaporated and the meat has changed color from all sides, add the oil and enough hot water to cover 2/3 to 3/4 of the chicken.
- Cover and let simmer until the chicken is cooked through and has become tender to the touch. The liquid should have mostly reduced by now. Regularly check the bottom of the pot to prevent any burning or stickiness.
- If the chicken has cooked and you are still left with a good amount of liquid, remove the chicken, cover with foil or cling film, and leave on the side while you carry on with the rest of the recipe.
- There are two ways depending on the type of onions used; this will define when to add most of them during the cooking process. Some onions are more watery then others and tend to melt in a short time; while cooking we hardly need to add water to the dish. Whichever way you go, 1 chopped onion is always cooked with the chicken from the beginning of the cooking.
- Method I: Cook chicken and all onions at the same time, then fish out the chicken once it becomes tender. Reduce the sauce and keep stirring until you get a silky onion gravy.
- Method II: Cook chicken with only 1 chopped onion; remove the cooked chicken then add the other 2 chopped onions and cook them in the sauce, When they become tender and cooked through, toss and break them with a spatula until you get a silky onion paste (the daghmira). It will start separating from the oil when ready.
- Par-boil the chicken livers for 10 to 15 minutes and discard the scum. (You may optionally flavor the water with 1/2 tsp of each of the following: chopped garlic, ground pepper, salt, ginger.) Drain the livers, rinse and set aside.
- Take some of the sauce and cook the livers separately for another 15 min. This is a good idea when you have a mixed table where some don't like them and others do. If you have no picky eaters around, just chuck them in the sauce after you cook the chicken and let them cook as the sauce reduces.
- Again, you may choose to leave them in one piece. In this case, fish them out and put them on the side, covered as they may darken and dry out in contact with air. But you can also grate them or crush them into the daghmira for a thick and richer consistency.
- In the cooking pot: The traditional way of making this dish requires sauteing or frying (rissoler is the French word that comes to mind) the cooked chicken in the oil that separates from the daghmira. We put the chicken back in the oil over medium heat and turn it until golden brown; the chicken remains moist inside. The word m'qualli takes its name from this method.
- In the oven: In recent decades, some have moved to browning the chicken in the oven while we work on the daghmira. If you choose this option, just glaze it with some of the oil from the sauce and brown it for 20 minutes at 400 F/200 C, turning it a couple of times to brown it evenly. A whole chicken might take up to 30 min.
- Traditionally, we start by pouring the marqa (sauce) onto the serving plate then we place the chicken then livers and giblets on top. We coat the top of the chicken with daghmira (the onion paste) and garnish with olives and the rinds of preserved lemon. If we choose to serve this dish with fries, we scatter them on top or arrange them around the chicken.
- If you have used a tagine to cook, you just need to place it directly in the middle of the table as probably the order of chicken and daghmira would be the opposite (daghmira and sauce on the bottom and around while the chicken takes center stage).
- Always serve this dish warm.
Nutrition Facts : Calories 1001 kcal, Carbohydrate 10 g, Protein 62 g, Fat 78 g, SaturatedFat 19 g, Cholesterol 369 mg, Sodium 1111 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
MOROCCAN CHICKEN WITH PRESERVED LEMONS
Make and share this Moroccan Chicken with Preserved Lemons recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour oil into a 10-12" frying pan over medium-high heat.
- Add chicken and turn pieces often to brown on all sides, about 15 minutes.
- Lift out chicken and set aside.
- Remove all but 1 tablespoon oil from the pan.
- Add the onion, stir often over medium-high heat until tinged with brown, about 5 minutes.
- Stir in paprika, ginger, turmeric, and pepper.
- Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid.
- Cover pan and simmer, turning once, until meat is no longer pink at the bone (cut to test), about 20-25 minutes.
- Skim and discard fat.
- Transfer the chicken and sauce to a wide bowl.
- Garnish chicken with remaining lemon wedges and cilantro.
- NOTE: For less sodium, use ripe olives instead of calamatas.
Nutrition Facts : Calories 801.5, Fat 59, SaturatedFat 15.9, Cholesterol 286.6, Sodium 261.2, Carbohydrate 5, Fiber 1.1, Sugar 1.7, Protein 59.5
MOROCCAN LEMON CHICKEN WITH OLIVES
Make and share this Moroccan Lemon Chicken With Olives recipe from Food.com.
Provided by Sydney Mike
Categories Chicken Breast
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- In food processor, finely chop onion & garlic.
- Dredge chicken in flour.
- In large skillet, heat oil over medium heat, then saute chicken & onion mixture until mixture has softened, about 10 minutes.
- Stir in 1/2 cup water, the saffron, ginger, cumin, paprika, salt & lemon zest.
- Bring to boil, then reduce heat & simmer, covered, 35 minutes.
- Remove chicken from sauce & allow to cool a few minutes.
- Cut chicken into small pieces, then put meat back into sauce.
- To the sauce add lemon juice, olives, cilantro & pepper, & simmer gently 5 minutes.
- While chicken is cooking, in a medium saucepan bring 3/4 cup of water to a boil.
- Add couscous & bring back to a boil, then remove from heat & allow to sit for 5 minutes.
- Spoon chicken mixture over couscous & serve.
More about "moroccan chicken with preserved meyer lemons and green olives food"
MOROCCAN ROAST CHICKEN WITH PRESERVED LEMONS
From tasteofmaroc.com
MOROCCAN CHICKEN WITH PRESERVED LEMON & OLIVES
From zupans.com
MOROCCAN CHICKEN WITH PRESERVED LEMON - THIS …
From thishealthytable.com
MOROCCAN CHICKEN RECIPE WITH PRESERVED LEMONS AND …
From foodscene.net
MOROCCAN CHICKEN WITH OLIVES & PRESERVED LEMONS
From finecooking.com
MOROCCAN CHICKEN WITH PRESERVED LEMONS & OLIVES
From eatsimplefood.com
MOROCCAN CHICKEN & CARROTS WITH MEYER LEMON
From goodhealthgourmet.com
MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON - BON …
From bonappetit.com
MOROCCAN LEMON & OLIVES CHICKEN - CHICKEN WINGS …
From chickenwings.recipes
BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN CHICKEN WITH GREEN OLIVES & PRESERVED LEMON
From stonehouseoliveoil.com
A MOROCCAN CLASSIC: CHICKEN WITH OLIVES AND PRESERVED LEMONS
From finecooking.com
MOROCCAN CHICKEN WITH PRESERVED LEMONS AND OLIVES
From christine-havens.com
CHICKEN WITH PRESERVED LEMON AND GREEN OLIVES - SAVEUR
From saveur.com
MOROCCAN CHICKEN WITH LEMON AND OLIVES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
ROASTED CHICKEN WITH PRESERVED LEMONS - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES
From mealplannerpro.com
TRADITIONAL MOROCCAN CHICKEN TAJINE WITH OLIVES AND PRESERVED …
From salimaskitchen.com
MOROCCAN LEMON CHICKEN WITH OLIVES - SALIMA'S KITCHEN
From salimaskitchen.com
CHICKEN WITH PRESERVED LEMON RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
MOROCCAN CHICKEN WITH PRESERVED LEMONS AND OLIVES
From onehundredscones.com
MOROCCAN CHICKEN WITH OLIVES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES
From fooddiez.com
MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES
From cookingawayfromhome.blogspot.com
RECIPE: MOROCCAN CHICKEN WITH PRESERVED LEMONS - KITCHN
From thekitchn.com
MOROCCAN CHICKEN WITH PRESERVED LEMONS - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES RECIPE
From recipes.sparkpeople.com
MOROCCAN LEMON CHICKEN WITH OLIVES | RECIPE | JULES VERNE
From vjv.com
MOROCCAN CHICKEN TAJINE WITH PRESERVED LEMONS, OLIVES ... - ALIZA …
From alizagreen.com
MOROCCAN CHICKEN WITH LEMONS AND OLIVES - GOURMETCENTRIC
From gourmetcentric.com
MOROCCAN CHICKEN WITH PRESERVED LEMONS AND OLIVES - GIRL FARM …
From girlfarmkitchen.com
CHICKEN WITH PRESERVED MEYER LEMON AND OLIVES - MYRECIPES
From myrecipes.com
MOROCCAN ROASTED CHICKEN WITH PRESERVED LEMONS RECIPE
From thespruceeats.com
MOROCCAN CHICKEN WITH OLIVES AND PRESERVED LEMONS
From jamiegeller.com
MOROCCAN CHICKEN WITH OLIVES | RECIPE - KOSHER.COM
From kosher.com
MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES
From pantryfed.com
MOROCCAN SKILLET CHICKEN WITH LEMONS & OLIVES - THE KITCHENISTA …
From kitchenistadiaries.com
MOROCCAN CHICKEN WITH PRESERVED LEMON - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN …
From pinterest.ca
BEST OLIVE & LEMON MOROCCAN CHICKEN | SIMPLE. TASTY. GOOD.
From junedarville.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love