Lemon Cilantro Moroccan Olives Recipes

MOROCCAN CHICKEN WITH OLIVES & PRESERVED LEMONS

Steps:

• In a large bowl, mix the onion, herbs, and spices; this mixture is called a charmoula. In a deep skillet or a Dutch oven, heat the oil on medium-high heat. Cook the chicken in two batches until browned on all sides, about 3 min. per side, transferring the pieces to the bowl with the charmoula as they're done. Pour off and discard most of the oil in the pan, leaving a film on the bottom. Toss the chicken to coat it with the charmoula. Pour 1/4 cup water into the pan over medium heat and scrape up any browned bits to help them dissolve. Remove the pan from the heat, add the chicken so it's in a single layer (a little overlap is fine). Scrape out the bowl of charmoula, adding the contents to the pan. Add 3/4 cup water and bring to a simmer over medium heat. Reduce the heat to medium low and add the preserved lemon strips and olives to the sauce. Cover and simmer, turning the chicken occasionally, until the chicken is cooked through and very tender and the onion and herbs have melted into the sauce, 10 to 15 min. If it's not yet saucy but the liquid is evaporating, add more water and continue cooking for another 10 to 15 min. Transfer the chicken to a platter. Simmer the sauce uncovered so it has some body, about 3 min. Spoon the sauce over the chicken and sprinkle with chopped cilantro leaves.
• This recipe has been excerpted from Weekend Cooking 2007 , a collection of recipes, tips, and ideas for your favorite part of the week-the weekend! You'll find lots of delicious inspiration in this volume of Weekend Cooking, with menus and recipes destined to become favorites.

MARINATED MOROCCAN OLIVES

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.

LAMB TAGINE WITH LEMON AND OLIVES

Steps:

• 1. Sprinkle lamb with 1/2 teaspoon salt and 1/8 teaspoon red pepper. Heat a large Dutch oven over medium-high. Add 2 teaspoons oil to pan; swirl to coat. Add half of lamb; sauté 5 minutes or until browned. Remove lamb from pan; place on a plate. Repeat with remaining lamb.
• 2. Add 1 teaspoon oil to pan. Add 1/8 teaspoon red pepper, onion, ginger, cumin, cinnamon, saffron, and garlic; sauté 2 minutes. Stir in lamb, any accumulated juices, and stock; bring mixture to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Stir in carrot and 1/4 teaspoon salt. Partially cover; cook 1 hour. Add raisins and olives. Remove from heat; add cilantro and juice. Serve with couscous.

LEMON & CILANTRO MOROCCAN OLIVES

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.