Lemon Cilantro Moroccan Olives Recipes

Steps:

• Drain olives then place in a glass bowl of cold water overnight in the refrigerator to remove excess brine.
• The next day, drain olives well and combine with the cilantro, parsley, garlic, cayenne pepper, cumin, olive oil and lemon juice.
• Allow olives to marinate in the fridge for at least a week, stirring occasionally to distribute flavors.

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.

Steps:

• In a medium sized mixing bowl, combine olive oil, pepper flakes, garlic, coriander and cumin. Squeeze the lemon juice and add the lemon wedges, the olives, and mix well.
• Cover and refrigerate overnight. Leave out at room temperature for a few hours before serving.

Steps:

• Place the olives in a medium saucepan, add water to cover, bring to a boil, then drain.
• Heat the oil in a large skillet or saucepan over medium heat.
• Stir in the garlic, then the tomato paste and sauté until the paste begins to darken, 2 to 3 minutes.
• Add the tomatoes, water, lemon slices, cayenne, cumin, salt, and pepper.
• Simmer over medium-low heat, stirring frequently, until the liquid evaporates, about 5 minutes.
• Stir in the olives.
• Discard the lemon slices and let cool.
• Cover and let marinate in the refrigerator for at least 24 hours.
• Store in the refrigerator for up to 1 week.
• Serve at room temperature.