Moroccan Chili Olives Food

MOROCCAN OLIVES WITH HARISSA RECIPE

Steps:

• Soak the olives in a bowl of water for a few hours or overnight; drain. (Or, if the olives are hard, soften them by soaking in boiling water for 15 minutes.) For better infusion of the marinade, make one or two small incisions in each olive (or gently crush them to crack the flesh of the olive).
• While the olives are soaking, make the harissa if it's not already prepared: Remove the seeds from the chile peppers then soak in hot water for a half hour or until tender enough to mash. Drain. Lightly toast the seeds in a skillet (just until fragrant) and grind them with a mortar and pestle. Add the softened chile peppers, garlic, salt, lemon juice and olive oil to the mortar and grind to a paste. Thin as desired with additional lemon juice and olive oil. Store in a covered container in the refrigerator until needed.
• Seed the preserved lemon and cut it into thin strips.
• Combine the preserved lemon with the drained olives, parsley. lemon juice and as much harissa as desired.
• If you like, a little additional olive oil or garlic can be mixed in to the olives.
• Cover and refrigerate for 6 to 8 hours (overnight is best) before serving. The olives will keep in the fridge for several weeks. Leftover harissa may be stored in the fridge as well for use as a condiment with other foods.

MOROCCAN CHICKPEA CHILI

Steps:

• Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
• Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
• Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

MOROCCAN SPICED OLIVES

Steps:

• Cover olives with water in a small saucepan and bring to a boil, then drain.
• Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours.
• These will keep for 1 month if kept in an airtight container in the refrigerator.

MORROCAN TANGERINE AND OLIVE SALAD

Steps:

• Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl.
• Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper.
• Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.

MARINATED MOROCCAN OLIVES

Steps:

• In a medium sized mixing bowl, combine olive oil, pepper flakes, garlic, coriander and cumin. Squeeze the lemon juice and add the lemon wedges, the olives, and mix well.
• Cover and refrigerate overnight. Leave out at room temperature for a few hours before serving.

MOROCCAN CHILI OLIVES

Steps:

• Place the olives in a medium saucepan, add water to cover, bring to a boil, then drain.
• Heat the oil in a large skillet or saucepan over medium heat.
• Stir in the garlic, then the tomato paste and sauté until the paste begins to darken, 2 to 3 minutes.
• Add the tomatoes, water, lemon slices, cayenne, cumin, salt, and pepper.
• Simmer over medium-low heat, stirring frequently, until the liquid evaporates, about 5 minutes.
• Stir in the olives.
• Discard the lemon slices and let cool.
• Cover and let marinate in the refrigerator for at least 24 hours.
• Store in the refrigerator for up to 1 week.
• Serve at room temperature.