Moroccan Chicken With Olives Recipes

MOROCCAN CHICKEN WITH OLIVES

Steps:

• Heat oven to 350°F.
• Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken.
• Coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices.
• Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with couscous.

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 CHICKEN WITH OLIVES

Steps:

• Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic.
• Rub mixture on all sides of chicken; coat with flour.
• Place chicken in ungreased 13 x 9-inch baking dish.
• Mix water, lemon juice and bouillon; pour over chicken.
• Add olives and preserved lemon slices.
• Bake uncovered at 350ºF, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour.
• Serve with couscous or rice if desired.

MOROCCAN CHICKEN WITH FENNEL & OLIVES

Steps:

• Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
• Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
• Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
• Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.

MOROCCAN CHICKEN WITH OLIVES

Steps:

• Heat a heavy bottom saute` pan over a medium high heat.
• Add 2 Tbl of the olive oil and swirl pan to coat.
• Season each side of chicken breasts with granulated garlic and place in pan skin side down.
• Saute` for about 3 minutes and flip.
• Cover pan and turn down heat.
• Allow chicken to cook through until no pink remains.
• Turn heat back up and deglaze pan with red wine.
• Remove chicken breasts and keep warm.
• Add remaining olive oil.
• Add onion and saute` until soft.
• Add chopped garlic, ginger salt, pepper and spices.
• Saute` for 2 minutes and add remaining ingredients.
• Saute` for 3 minutes and spoon olive mixture over warm chicken breasts.

MOROCCAN CHICKEN WITH OLIVES

Steps:

• Rub chicken pieces with spices and allow to marinate 1 hour.
• Using a large sauté pan, heat 2 tablespoons of oil and brown the chicken over medium heat until it is golden, but not cooked all the way through.
• Remove chicken to a larger pot.
• Add remaining oil to sauté pan, and sauté the onion and pepper for about 5 minutes, stirring constantly.
• Add onions and peppers to chicken.
• Add cilantro, broth, lemon, lemon rinds and olives to the pot.
• Cover and cook 40 minutes over medium low heat, or until chicken is tender and the sauce has reduced somewhat.
• If desired the sauce can be thickened with a bit of cornstarch slurry.
• Serve with steamed rice.

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.