Cracked Green Olives With Herbs And Preserved Lemon Recipes

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

Steps:

• Place Sicilian green olives in a resealable plastic bag, hit with mallet or hammer to crack the olives. Add olive oil, chili powder, parsley, garlic and vinegar. Mix well and serve.

Steps:

• If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. In a large bowl cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
• Serve olives at room temperature.

Steps:

• Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.

Steps:

• Generously salt chicken legs on all sides. Let stand at room temperature for 1 hour.
• Heat 1 tablespoon fat in the bottom of a stainless steel tagine over medium-high heat. Add 3 of the chicken legs and cook, turning once, 3 to 4 minutes on all sides, until well browned. Remove legs from pan and repeat process with remaining 3 chicken legs. Remove from pan and set aside.
• Discard all but 2 tablespoons fat from tagine. If fat is burnt, discard and add remaining 2 tablespoons. Place tagine over medium-high heat, stirring often and adjusting heat as necessary, until rich golden brown, about 15 minutes.
• Meanwhile, remove all racks from oven except for bottom rack so that tagine will fit. Preheat oven to 350 degrees.
• Add coriander, white pepper, ginger, saffron, and turmeric to tagine; cook, stirring constantly, until spices are lightly toasted, about 1 1/2 minutes. Return chicken legs to tagine; add chicken stock and bring to a boil. Cover tagine and transfer to oven; cook until chicken is tender and beginning to pull away from ends of drumsticks, about 40 minutes.
• Remove chicken legs from tagine and set aside. Return tagine to stove and simmer over medium-high heat until liquid is thick enough to coat the back of a spoon, about 3 minutes. Season with salt. Add lemons and olive; cook until heated through. Whisk in butter and herbs.
• Arrange chicken legs on a platter and spoon sauce over them; serve immediately.