Take Out Moroccan Chicken With Preserved Lemons And Green Olives Recipes

Steps:

• Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
• Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
• Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
• Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Steps:

• Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.
• Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.
• Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.
• Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

Steps:

• Prepare the preserved lemons as directed in the recipe.
• Pat the chicken dry, then season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch saute pan set over moderately high heat. Saute the chicken until golden brown, about 3 minutes on each side. Transfer the chicken to a plate and keep warm, covered.
• Add the remaining tablespoon of oil to the pan and reduce the heat to medium. Add the onion and garlic and cook for 3 to 4 minutes. Add the ginger, paprika, turmeric, saffron, and 1/4 teaspoon pepper and cook for 1 minute, stirring.
• Add the chicken and stock to the pan, reduce the heat to low and simmer for about 40 minutes, or until the chicken is tender.
• Scrape the pulp from the preserved lemons, and discard or reserve for another use. Cut the lemon rind into slivers and add to the chicken, along with the olives.
• Cook for 5 minutes, uncovered.
• Transfer the chicken to a serving dish and spoon the olives and lemons around them. Add the lemon juice, taste for seasoning, and add more salt if necessary.
• Pour the sauce over the chicken. Sprinkle with the parsley and cilantro and serve.
• Make ahead: This dish can be made up to 2 days ahead and kept covered in the refrigerator. Reheat on the stove over low heat until warmed through.