Moroccan Orange Chicken With Olives Recipes

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:

• 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:

• 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:

• 1. To make the marinade, mix all the marinade ingredients in a bowl. Add the chicken making sure it is submerged in the liquid. Cover and refrigerate for at least an hour.
• 2. Heat the oil in a large pan on a medium heat. Add the onion and fry for about 5 minutes.
• 3. Add the chicken and half of the juices from the marinade and fry until the chicken is brown.
• 4. Add the sugar, wine, butter beans, stock and orange zest. Cook for 5 minutes.
• 5. Cover and turn the heat right down, simmering for 1 and a half hours. Turn the chicken after 45 minutes of cooking.
• 6. When the chicken is cooked, remove it. Add the corn flour and boil the sauce for a few minutes until it becomes syrupy.
• 7. Serve the chicken with the sauce drizzled over the top. This goes well with plain couscous.

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:

• Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
• Sprinkle salt, pepper, and thyme evenly over chicken.
• Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
• Heat remaining 1 teaspoon oil in pan.
• Add onion to pan; saute 2 minutes until tender.
• Add garlic to pan; saute 30 seconds.
• Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
• When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.