Sb Moroccan Lemon Chicken With Summer Squash And Green Olives Food

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON

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.

MOROCCAN LEMON CHICKEN W/SUMMER SQUASH & GR. OLIVES (SBD P1)

Steps:

• Pound chicken breast between two sheets of wax paper to 1/4 inches thick.
• In small bowl, combine the cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. Finely grate zest of lemon into spice mixture, Squeeze 1 T juice from lemon and add to mixture. Add 3 t of the oil to spice mixture and stir to combine.
• Heat a large non-stick skillet over medium high heat. Add chicken, in batches if necessary. Cook, turning, until blackened on the outside and cooked through, 3-4 minutes per side. Transfer to a plate. Loosely cover with foil to keep warm.
• Add remaining 1 t oil to the skillet and return to medium heat. Add reserve onion slices and cook, stirring constantly with a wooden spoon and scraping up any brown bits, 3 minutes.
• Add squash, oilved, and water. Season lightly with additional salt and pepper to taste. Stir well.
• Cover, and cook until squash is tender, 4-5 minutes. Remove pan from heat. Squeeze a little more lemon juice over chicken and vegetables. Sprinkle with parsley and serve.

MOROCCAN CHICKEN WITH LEMON AND OLIVES

Steps:

• Stir in parsley, cilantro: Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf .

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.

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON

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. broth; bring to boil.
• Sprinkle chicken with 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. 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.
• 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.

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.

MOROCCAN LEMON CHICKEN W/SUMMER SQUASH & GR. OLIVES (SBD P1)

Steps:

• Pound chicken breast between two sheets of wax paper to 1/4 inches thick.
• In small bowl, combine the cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. Finely grate zest of lemon into spice mixture, Squeeze 1 T juice from lemon and add to mixture. Add 3 t of the oil to spice mixture and stir to combine.
• Heat a large non-stick skillet over medium high heat. Add chicken, in batches if necessary. Cook, turning, until blackened on the outside and cooked through, 3-4 minutes per side. Transfer to a plate. Loosely cover with foil to keep warm.
• Add remaining 1 t oil to the skillet and return to medium heat. Add reserve onion slices and cook, stirring constantly with a wooden spoon and scraping up any brown bits, 3 minutes.
• Add squash, oilved, and water. Season lightly with additional salt and pepper to taste. Stir well.
• Cover, and cook until squash is tender, 4-5 minutes. Remove pan from heat. Squeeze a little more lemon juice over chicken and vegetables. Sprinkle with parsley and serve.