Moroccan Lemon Chicken Wsummer Squash Gr Olives Sbd P1 Food

MOROCCAN LEMON CHICKEN

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 LEMON CHICKEN

Steps:

• In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking.
• Pat chicken dry& season with salt& pepper.
• Cook chicken, skin side down until skin turns golden brown.
• Transfer chicken to a plate.
• Reduce heat to moderate& add onion.
• Cook, stirring until softened.
• Add cumin, paprika, cinnamon, lemon zest and flour.
• Cook, stirring 1 minute.
• Stir in the chicken broth, olives and honey.
• Return chicken to the pan and simmer, uncovered about 20 minutes until chicken is cooked through.
• Add chickpeas and simmer about 3 minutes.

SUMMER SQUASH LEMON THYME SOUP

Steps:

• In a 4-quart Dutch oven, heat the olive oil over medium heat.
• Add the onions, leek and garlic and cook, stirring, for 10 minutes or until onions are soft.
• Add the squash and lemon thyme and cook, stirring for 5 minutes.
• Increase to medium high heat; add the chicken broth and salt.
• Cook, partially covered, at a low boil for 20 minutes or until the squash is soft.
• Discard the thyme.
• Puree the soup in batches in a covered blender, then return to the Dutch oven and heat through.
• Add the lemon juice and hot pepper sauce to taste.
• Garnish the soup with shaved Parmesan, pine nuts, thyme sprigs and lemon zest.
• Serve hot.

MOROCCAN LEMON CHICKEN WITH OLIVES

Steps:

• In a food processor, finely chop onion and garlic. Dredge chicken in flour.
• In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes.
• Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel.
• Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes.
• Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes.
• While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil.
• Remove from heat and allow to sit for 5 minutes.
• Spoon chicken mixture over couscous and serve.

MOROCCAN LEMON CHICKEN WITH OLIVES

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.