Take Out Moroccan Chicken With Preserved Lemons And Green Olives Food

CHICKEN TAGINE WITH GREEN OLIVES & PRESERVED LEMON

Steps:

• In a medium-sized tagine or Dutch oven, arrange chicken thighs in a single layer.
• Sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, ½ teaspoon of the pepper, and saffron over the chicken.
• Add 2 cups of water and cover.
• If using a tagine, set it on a flame-tamer over medium heat.
• If using a Dutch oven, set it over medium-high heat (you will not need the flame-tamer).
• Bring to a boil.
• Reduce heat and simmer gently for 30 minutes.
• Meanwhile, pit each olive by placing on a cutting board and smashing firmly with the flat side of a heavy knife. Discard pit.
• Add the olives, preserved lemon, and lemon juice to the tagine and cook 20 minutes more, until the chicken meat is falling off the bones.
• Season with salt and pepper to taste.

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 CHICKEN WITH PRESERVED LEMONS

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.

TAKE-OUT MOROCCAN CHICKEN WITH PRESERVED LEMONS AND GREEN OLIVES

Steps:

• Prepare the preserved lemons as directed in the recipe.
• Pat the chicken dry, then season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch saute pan set over moderately high heat. Saute the chicken until golden brown, about 3 minutes on each side. Transfer the chicken to a plate and keep warm, covered.
• Add the remaining tablespoon of oil to the pan and reduce the heat to medium. Add the onion and garlic and cook for 3 to 4 minutes. Add the ginger, paprika, turmeric, saffron, and 1/4 teaspoon pepper and cook for 1 minute, stirring.
• Add the chicken and stock to the pan, reduce the heat to low and simmer for about 40 minutes, or until the chicken is tender.
• Scrape the pulp from the preserved lemons, and discard or reserve for another use. Cut the lemon rind into slivers and add to the chicken, along with the olives.
• Cook for 5 minutes, uncovered.
• Transfer the chicken to a serving dish and spoon the olives and lemons around them. Add the lemon juice, taste for seasoning, and add more salt if necessary.
• Pour the sauce over the chicken. Sprinkle with the parsley and cilantro and serve.
• Make ahead: This dish can be made up to 2 days ahead and kept covered in the refrigerator. Reheat on the stove over low heat until warmed through.