STOVETOP MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES
Steps:
- Ahead of time if possible, combine the chicken with the onion, garlic, herbs, and spices, including half of the saffron. (Reserve the rest of the saffron for adding to the sauce at a later time.) If time allows, cover and leave the chicken to marinate in the fridge for a few hours or even overnight. Otherwise, proceed to the next step.
- When ready to cook, transfer the chicken and onions (scrape every last bit out of your bowl) to a heavy-bottomed pot, deep skillet or Dutch oven. Cover and cook the chicken over medium or medium-low heat, gently stirring and turning the chicken every 15 minutes or so, until the chicken is tender enough to pinch off the bones. (This will take approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and only add a little water if you feel you must. Typically the chicken will braise in its own juices.
- When the chicken is cooked, carefully transfer it to a plate and cover.
- Continue cooking the onion mixture and sauce over medium-low heat, stirring occasionally, until the liquids evaporate and the onions can be mashed into a blended mass which separates from the oils. If your onions do not appear to be melding, you can give a few pulses with an immersion blender, but do not overprocess.
- Add the preserved lemon, olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Return the chicken to the pot to heat through, or place under the broiler to brown the skin.
- Place the chicken on a serving platter, pour the onion sauce over the top and sides, and garnish the top of the chicken with the quartered lemon and some olives.
- For casual meals, consider garnishing the chicken with a handful or two of french fries (patate frite), which may also be offered as a traditional side.
- Moroccan tradition is to eat by hand, using crusty Moroccan bread for soaking up the sauce.
Nutrition Facts : Calories 639 kcal, Carbohydrate 16 g, Cholesterol 152 mg, Fiber 3 g, Protein 48 g, SaturatedFat 8 g, Sodium 553 mg, Sugar 6 g, Fat 42 g, ServingSize 4 servings, UnsaturatedFat 0 g
MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON
Provided by Bon Appétit Test Kitchen
Categories Chicken Ginger Olive Sauté Low Cal Dinner Lemon Healthy Cinnamon Simmer Cumin Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
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 CHICKEN WITH LEMON AND OLIVES
A traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemon. Cooked in a tagine.
Provided by Elise Bauer
Categories Dinner Stew Chicken Stew Lemon Chicken Moroccan Cuisine Preserved Lemons Tagine
Time 2h5m
Yield 6
Number Of Ingredients 17
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 .
Nutrition Facts : Calories 718 kcal, Carbohydrate 16 g, Cholesterol 230 mg, Fiber 3 g, Protein 48 g, SaturatedFat 13 g, Sodium 902 mg, Sugar 9 g, Fat 51 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
MOROCCAN LEMON CHICKEN WITH OLIVES
Make and share this Moroccan Lemon Chicken With Olives recipe from Food.com.
Provided by Sydney Mike
Categories Chicken Breast
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 17
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.
MOROCCAN LEMON CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
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 WITH OLIVES
Make and share this Moroccan Lemon Chicken With Olives recipe from Food.com.
Provided by cookiedog
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 677, Fat 16.5, SaturatedFat 3.8, Cholesterol 241.2, Sodium 627, Carbohydrate 33.1, Fiber 3, Sugar 1.6, Protein 93.3
More about "moroccan lemon chicken with olives recipes"
MOROCCAN LEMON CHICKEN WITH OLIVES RECIPE ON FOOD52
From food52.com
MOROCCAN LEMON CHICKEN WITH OLIVES - SALIMA'S KITCHEN
From salimaskitchen.com
MOROCCAN LEMON CHICKEN WITH OLIVES - TORI AVEY
From toriavey.com
4.6/5 (15)Total Time 1 hr 30 minsCategory Main CourseCalories 570 per serving
TOP 41 MOROCCAN CHICKEN RECIPES BON APPETIT
From istimewa.dixiesewing.com
DELICIOUS MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON
From camilamade.com
MOROCCAN CHICKEN WITH LEMON AND OLIVES RECIPES
From stevehacks.com
MOROCCAN CHICKEN RECIPE WITH PRESERVED LEMONS AND OLIVES
From foodscene.net
TOP 49 MOROCCAN LEMON CHICKEN RECIPE RECIPES
From carterina.churchrez.org
LEMON MOROCCAN CHICKEN | FIRST FRESH
From firstfresh.co.nz
FLAVORFUL MOROCCAN LENTIL TAGINE WITH CARROTS AND CAULIFLOWER
From fooddrinkdestinations.com
MOROCCAN LEMON CHICKEN WITH OLIVES AND CHEESY OLIVE BREAD …
From aboutamom.com
MOROCCAN CHICKEN WITH OLIVES AND LEMON | THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES - TASTE OF …
From tasteofmaroc.com
MOROCCAN LEMON CHICKEN WITH OLIVES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
TOP 49 MOROCCAN CHICKEN RECIPE RECIPES - SPROUT.JODYMARONI.COM
From sprout.jodymaroni.com
MOROCCAN LEMON & OLIVES CHICKEN - CHICKEN WINGS RECIPES
From chickenwings.recipes
MOROCCAN LEMON CHICKEN WITH OLIVES - DSM - DIABETES SELF …
From diabetesselfmanagement.com
EASY MOROCCAN CHICKEN WITH LEMONS AND OLIVES - LOW CARB MAVEN
From lowcarbmaven.com
MOROCCAN LEMON CHICKEN RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CHICKEN WITH LEMON AND OLIVES, A MOROCCAN RECIPE
From healthysimplerecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #main-dish #fruit #poultry #african #moroccan #chicken #citrus #lemon #meat #chicken-breasts #pasta-rice-and-grains #number-of-servings #4-hours-or-less
You'll also love