Chicken Green Olive Tajin Recipes

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.

CHICKEN TAGINE WITH PRUNES AND OLIVES

Steps:

• Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
• Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up.
• Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Steps:

• Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
• Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
• Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
• Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

MOROCCAN CHICKEN TAGINE WITH POTATOES AND OLIVES RECIPE

Steps:

• In a large, heavy-bottomed pot or Dutch oven, combine the chicken, onion, garlic, spices, parsley, and oil. Cook, covered, over medium heat, without adding water, for 30 to 40 minutes, or until the chicken is almost done. Stir occasionally to turn the pieces of chicken, and watch the heat so that the chicken doesn't stick to the bottom of the pot and burn.
• Peel and quarter the potatoes. Add them to the pot, along with the olives, preserved lemon, and enough water to almost cover the potatoes. Bring the liquids to a simmer and cook, partially covered, until the potatoes are tender and the sauce is quite thick.
• Slice the onion instead of chopping it, and spread the onion slices on the bottom of a large tagine. Peel the potatoes and thinly slice them and layer them on top of the onions. (Or, you can cut the potatoes into wedges, and arrange them around the chicken after completing the next step.)
• In a large bowl, combine the chicken, garlic, spices, and parsley. Add the chicken to the tagine Swirl 1/2 cup of water in the bowl to mix it with the spices, and add this water to the tagine. Pour the olive oil over all, and distribute the olives (and preserved lemon, if using) over the chicken and potatoes.
• Cover the tagine and place it on a diffuser over medium-low to medium heat. Allow the tagine ample time to reach a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer.
• Interrupt the cooking after 1 hour and 15 minutes to check on the level of liquids. If you feel a little more water is needed, add it to the tagine, keeping in mind that the final sauce should be thick and not watery.
• Continue cooking the tagine, covered, for another 30 minutes or more, until the chicken and potatoes are very tender. Let the tagine rest off the heat for about 10 minutes before serving.

CHICKEN TAGINE WITH GREEN OLIVES AND PRESERVED LEMON

Steps:

• In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
• In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
• Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
• Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.
• Yield: about 4 lemons
• Prep Time: 20 minutes
• Cook Time: none
• Inactive Prep Time: 1 month
• Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
• Yield: 4 to 6 servings
• Prep Time: 10 minutes
• Inactive Prep Time: 15 minutes

CHICKEN, GREEN OLIVE TAJIN

Steps:

• Cut the chicken breasts in half. Put the oil in the bottom of a heavy casserole. Add the onion, garlic and ginger. Place the chicken breasts on top and sprinkle them with the turmeric, hot pepper flakes and lime juice. Add the coriander, parsley and olives. Season with salt and pepper and pour in enough water to come about halfway up the chicken breasts.
• Cover and simmer for 30 minutes, or until the chicken breasts are cooked. Baste occasionally with the sauce. If the sauce seems too liquid, remove the lid from the casserole and reduce. If it is too dry, add more water.
• Correct seasoning, garnish with fresh coriander and serve.