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 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.
CHICKEN WITH LEMONS AND OLIVES EMSHMEL
Steps:
- 1. The day before, using 4 cloves of the garlic and 2 tablespoons of salt prepare the chickens as directed below under Basic Method For Preparing Poultry, then marinate both chickens and livers in 1 teaspoon of salt, the remaining 2 cloves of garlic, sliced thin, the spices, and the oil. Refrigerate, covered.
- 2. The next day, place the chickens, livers, and marinade in the casserole. Add 1/2 cup of the grated onion, the saffron, herbs, and 2 cups water. Bring to a boil, cover, and simmer 30 minutes, turning the chickens often in the sauce.
- 3. While the chickens are cooking, rinse and pit the olives. (If they seem a little bitter, cover with cold water, bring to a boil, and drain.) Set aside.
- 4. Remove the chicken livers from the casserole and mash them fine. Return to the casserole with the remaining grated, drained onions. (This will give a good deal of heftiness to the sauce.) Add water, if necessary. Continue cooking 20 minutes, partially covered.
- 5. Rinse the preserved lemons (discarding the pulp, if desired) and quarter. Add the olives and preserved lemon quarters to the sauce when the chickens are very tender and the flesh falls easily from the bone. Continue cooking 5 to 10 minutes, uncovered.
- 6. Transfer the chickens to a serving dish and spoon the olives and lemons around them. Cover and keep warm. By boiling rapidly, uncovered, reduce the sauce to 1 1/2 cups. Add the juice of 2 fresh lemons to the sauce in the pan. Add more salt (and more lemon juice, if desired) to taste. Pour the sauce over chickens and serve at once.
- Basic Method for Preparing Poultry
- The timing in the recipe includes these steps:
- 1. Wash the chickens or other poultry in salted water and drain. Pound 4 cloves garlic and 2 tablespoons salt into a paste. Rub the paste into the cavity and flesh of the poultry, at the same time pulling out excess fat from under the skin and from the neck and rump ends. Pull out the thin translucent membrane from under the skin of the breast. Rinse the poultry well under running water until it no longer smells of garlic. (The garlic is used to rid the poultry of any bitterness that might spoil a sauce; it also brings out its flavor, much like MSG.) Drain the poultry well.
- 2. If you suspect that your poultry is tasteless on account of "scientific breeding," use a method invented by Janet Jaidi to improve its taste: Rub it with the spices to be used in the recipe, a little butter and oil, and marinate it overnight. (If you do this, remember that you may have to readjust the spicing of your sauce at the end.)
- 3. If you are using whole poultry, it must be trussed. Trussing poultry is easy: clip off the wing tips and discard; slip the ends of the legs into a horizontal incision made just about the rump (turkeys often come this way), or slip the legs into incisions made on the lower sides of the breast.
- Note: When stuffing turkeys or squabs or chickens, do not wash with garlic or salt.
- Paula Wolfert shares her tips with Epicurious:
- •Wolfert recommends using organic free-range chicken for its noticeably superior maximum flavor and moist texture. Free-range poultry is available at health food stores, an increasing number of supermarkets, and at dartagnan.com. •Like many Moroccan clay-pot dishes, this chicken can be prepared in a slow cooker with very good results. Wolfert recommends Rival's Versaware model because the crock pot can be removed and used on the stovetop or in the oven (available at rivalproducts.com).
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 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 CHICKEN WITH OLIVES & PRESERVED LEMONS
From finecooking.com
MOROCCAN CHICKEN TAGINE, TRADITIONAL RECIPE
From moroccanzest.com
MOROCCAN LEMON & OLIVES CHICKEN - CHICKEN WINGS …
From chickenwings.recipes
MOROCCAN LEMON CHICKEN WITH OLIVES AND CHEESY …
From aboutamom.com
MOROCCAN SPICED CHICKEN WITH OLIVES AND LEMON - CTV
From more.ctv.ca
ONE PAN MOROCCAN LEMON OLIVE CHICKEN - A COMMUNAL …
From acommunaltable.com
MOROCCAN CHICKEN RECIPE WITH PRESERVED LEMONS AND …
From foodscene.net
MOROCCAN LEMON CHICKEN WITH OLIVES - SALIMA'S KITCHEN
From salimaskitchen.com
BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN LEMON-OLIVE CHICKEN | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
MOROCCAN ROAST CHICKEN WITH PRESERVED LEMONS
From tasteofmaroc.com
MOROCCAN CHICKEN WITH OLIVES AND LEMONS | COOKSTR.COM
From cookstr.com
MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES …
From thespruceeats.com
4/5 (73)Total Time 1 hr 45 minsCategory Dinner, EntreeCalories 639 per serving
MOROCCAN CHICKEN WITH LEMON AND OLIVES - THE BEEKEEPERS KITCHEN
From thebeekeeperskitchen.com
MOROCCAN CHICKEN WITH OLIVES AND LEMON - NONONSENSE.RECIPES
From nononsense.recipes
MOROCCAN STYLE RECIPES ALL YOU NEED IS FOOD
From thaiwebdb.com
MOROCCAN CHICKEN WITH LEMON AND OLIVES (DJEF MAKALLI) - HOWIE'S …
From howiesalexanders.com
MOROCCAN LEMON CHICKEN THIGHS - FLAVOUR AND SAVOUR
From flavourandsavour.com
ONE SKILLET MOROCCAN CHICKEN | OLIVES & PRESERVED LEMONS | ZENBELLY
From zenbelly.com
MOROCCAN LEMON CHICKEN WITH OLIVES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
A MOROCCAN CLASSIC: CHICKEN WITH OLIVES AND PRESERVED LEMONS
From finecooking.com
EASY MOROCCAN CHICKEN WITH LEMONS AND OLIVES - LOW CARB MAVEN
From lowcarbmaven.com
MOROCCAN CHICKEN WITH LEMON AND OLIVES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
MOROCCAN CHICKEN WITH LEMONS AND OLIVES - GOURMETCENTRIC
From gourmetcentric.com
CHICKEN WITH LEMON AND OLIVES, A MOROCCAN RECIPE
From healthysimplerecipe.com
MOROCCAN LEMON CHICKEN WITH OLIVES | RECIPE | JULES VERNE
From vjv.com
MOROCCAN LEMON CHICKEN WITH OLIVES - TORI AVEY
From toriavey.com
MOROCCAN-STYLE LEMON CHICKEN WITH OLIVES – JUDITH FINLAYSON
From judithfinlayson.com
MOROCCAN CHICKEN WITH LEMON, OLIVES & PRUNES - THE NOSHERY
From thenoshery.com
MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES - TASTE OF …
From tasteofmaroc.com
MOROCCAN CHICKEN WITH PRESERVED LEMONS AND OLIVES
From onehundredscones.com
ONE PAN MOROCCAN LEMON OLIVE CHICKEN RECIPE REVIEW
From hungrypinner.com
MOROCCAN CHICKEN WITH OLIVES | RECIPE - KOSHER.COM
From kosher.com
DELICIOUS MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON
From camilamade.com
MOROCCAN CHICKEN WITH PRESERVED LEMONS & OLIVES - EAT SIMPLE …
From eatsimplefood.com
MOROCCAN CHICKEN WITH PEPPERS, LEMONS AND OLIVES
From mediterraneanliving.com
MOROCCAN CHICKEN WITH OLIVES AND PRESERVED LEMONS
From jamiegeller.com
MOROCCAN CHICKEN WITH LEMONS AND OLIVES - I WILL NOT EAT OYSTERS
From iwillnoteatoysters.com
MOROCCAN CHICKEN RECIPE WITH LEMON AND OLIVES
From thekosherchannel.com
DELICIOUS & SPICY MOROCCAN RECIPES YOU'LL LOVE | FLIPBOARD
From flipboard.com
MOROCCAN LEMON CHICKEN WITH OLIVES RECIPE - RECIPELAND.COM
From recipeland.com
#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