Moroccan Chicken With Preserved Lemon And Olives Stove Top Method Recipes

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

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.

MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON

Steps:

• Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
• Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
• Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
• Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS, FENNEL, OLIVES, AND HARISSA

Steps:

• Mix paprika, cumin, salt, cayenne, cinnamon, turmeric, and black pepper together in a small bowl.
• Pat chicken thighs dry and place them in a resealable plastic bag. Sprinkle paprika mixture over chicken thighs; massage the bag to coat chicken evenly.
• Heat oil in a tagine over medium heat. Add chicken; cook until browned, 2 to 4 minutes per side. Transfer to a plate. Cook and stir fennel, onion, and garlic in the tagine. Stir in half of the garbanzo beans, chicken broth, 1/2 cup green olives, harissa, 1/2 of the preserved lemon, and ginger.
• Lay chicken over garbanzo bean mixture; sprinkle remaining olives on top. Scatter cherry tomatoes on top. Cover and simmer over medium-low heat until chicken is tender, 45 minutes to 1 hour.
• Combine remaining garbanzo beans with 2 tablespoons of broth from the tagine in a food processor or blender; blend into a thin paste.
• Transfer chicken to a serving dish. Stir garbanzo bean paste into the tagine. Simmer until flavors combine, about 5 minutes. Spoon broth mixture over chicken.
• Garnish with remaining preserved lemon and toasted almonds.

MOROCCAN CHICKEN WITH LEMON AND OLIVES

Steps:

• Stir in parsley, cilantro: Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf .

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.

MOROCCAN CHICKEN WITH OLIVES AND PRESERVED LEMONS

Steps:

• 1. Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken. 2. Heat the oil in a large pan. 3. Add the chicken and brown on all sides and set aside. 4. Add the onion, and saute for 3 minutes. 5. Add the garlic and ginger and saute until fragrant, about a minute. 6. Add the water and chicken, cover and simmer for 15 minutes. 7. Add the preserved lemon, olives, harissa and honey and simmer, covered, for 25 minutes. 8. Remove from heat and mix in the parsley and cilantro

MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES - STOVE TOP METHOD

Steps:

• Cook the Chicken Mix everything except half of the saffron, olives, and lemon in a heavy-bottomed pot or Dutch oven. Cover the pot, and cook the chicken over medium heat, stirring every 10 to 15 minutes, until the chicken is very tender and almost ready to fall off the bones (approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and try not to add water as you cook; the chicken will braise in its own juices. Add the preserved lemon, olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Salt to taste

STOVETOP MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES

Steps:

• Ahead of time if possible, combine the chicken with the onion, garlic, herbs, and spices, including half of the saffron. (Reserve the rest of the saffron for adding to the sauce at a later time.) If time allows, cover and leave the chicken to marinate in the fridge for a few hours or even overnight. Otherwise, proceed to the next step.
• When ready to cook, transfer the chicken and onions (scrape every last bit out of your bowl) to a heavy-bottomed pot, deep skillet or Dutch oven. Cover and cook the chicken over medium or medium-low heat, gently stirring and turning the chicken every 15 minutes or so, until the chicken is tender enough to pinch off the bones. (This will take approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and only add a little water if you feel you must. Typically the chicken will braise in its own juices.
• When the chicken is cooked, carefully transfer it to a plate and cover.
• Continue cooking the onion mixture and sauce over medium-low heat, stirring occasionally, until the liquids evaporate and the onions can be mashed into a blended mass which separates from the oils. If your onions do not appear to be melding, you can give a few pulses with an immersion blender, but do not overprocess.
• Add the preserved lemon, olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Return the chicken to the pot to heat through, or place under the broiler to brown the skin.
• Place the chicken on a serving platter, pour the onion sauce over the top and sides, and garnish the top of the chicken with the quartered lemon and some olives.
• For casual meals, consider garnishing the chicken with a handful or two of french fries (patate frite), which may also be offered as a traditional side.
• Moroccan tradition is to eat by hand, using crusty Moroccan bread for soaking up the sauce.

MOROCCAN ROASTED CHICKEN WITH PRESERVED LEMONS

Steps:

• Make a spice rub for the chicken from the ginger, turmeric, garlic, cilantro, olive oil, and lemon juice.
• Gently lift and loosen the skin of the chicken from the breast and leg meat, leaving the skin intact. Spoon most of the spice mixture under the skin, and rub the spices over the meat, taking care to reach the leg.
• Turn the chicken over, and loosen the skin from the back of the chicken. Add the remaining spice rub to the back meat, reaching to the legs if possible.
• Salt and pepper the cavity of the chicken, truss the legs and rub a little olive oil on the outside of the chicken. Transfer the chicken to a glass or plastic bowl, cover tightly, and refrigerate overnight.
• Set aside the saffron. Slice the onions as thinly as possible. Place the onions, garlic, remaining spices, cilantro, oil and smen in a heavy-bottomed shallow stock pot or Dutch oven . Cover and cook over medium heat, stirring occasionally for an hour or until the onions are soft and can easily be mashed with a spoon or vegetable masher. Avoid burning the onions, and add a little oil or water if necessary to prevent the onions from sticking.
• Mash the onions and continue cooking, uncovered, until the onions are reduced to a thick blended mass sitting in the oil. How long this takes will depend on how moist the onions were, how thinly you sliced them, and how wide your pot is.
• When the onions are a unified mass, stir in the saffron and remove the onions from the heat. At this point, the sauce can be cooled and refrigerated overnight.
• Transfer the chicken to an oiled shallow roasting pan, allow the chicken to sit at room temperature for 30 minutes. Preheat the oven 325 F/160 C.
• Roast the chicken uncovered, basting occasionally and rotating the pan halfway through cooking, for 2 to 3 hours, or until the skin is golden brown and the leg can be moved easily in its joint.
• Transfer the cooked chicken to a serving plate, or hold warm in the turned off oven.
• Pour the juices from the roasting pan into the onion sauce mixture, stirring to blend. Add the preserved lemon and olives, 2 or 3 tablespoons of water as needed and simmer the sauce over medium heat for about 10 minutes, or until well-blended and the sauce is thick.
• Pour the sauce onto the serving platter, spooning a little sauce and olives over the chicken. Garnish the chicken with some of the preserved lemons, and serve immediately with Moroccan bread ( khobz ) for scooping up the chicken and sauce.