TAKE-OUT MOROCCAN CHICKEN WITH PRESERVED LEMONS AND GREEN OLIVES
Lemons preserved in salt and lemon juice are a common ingredient in many classic Moroccan dishes. Preserving them in this fashion captures their essence and enlivens this intricately spiced chicken braise. Green olives add further color and interest to a dish that would make a wonderful centerpiece to any Moroccan meal. The warm hues and complex flavors make this standout dish perfect for any occasion. Note that the preserved lemons need to be made a week in advance. That time is not included in the preparation time From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 843.5, Fat 62.2, SaturatedFat 16.5, Cholesterol 245.6, Sodium 484.9, Carbohydrate 8.4, Fiber 1.4, Sugar 2.9, Protein 59.7
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES
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.
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