Moroccanchickenwitholives Recipes

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.

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.

Steps:

• To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
• In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
• Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
• Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.

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.

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.

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.

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.