BRAISED CHICKEN WITH PRESERVED LEMON
Preserved lemons pack a tart and salty punch to any dish. They are made by rubbing cut lemons with salt, pressing them tightly in a jar with aromatics, and letting them "pickle" for a couple of weeks. Look for them in the grocery store in the same aisle as pickles and condiments.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Cook the rice as the label directs. Meanwhile, heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper. Add to the skillet, skin-side down, and cook until golden, 6 to 8 minutes. Flip and cook until just browned on the other side, about 3 more minutes.
- Transfer the chicken to a plate and pour off the excess fat from the skillet. Return the skillet to medium-high heat and add the butter; let melt. Add the bell pepper and onion and cook until just softened, about 4 minutes. Add the garlic and 1/2 teaspoon each salt and pepper and cook 1 more minute. Add the wine, scraping up any browned bits from the bottom of the pan. Stir in the chicken broth and preserved lemon slices and bring to a simmer.
- Return the chicken to the skillet, skin-side up. Simmer until the chicken is cooked through and the liquid is reduced by half, about 10 minutes. Place the skillet under the broiler and cook until the chicken skin is crisp, 2 to 3 minutes.
- Fluff the rice and divide among plates. Serve with the chicken, vegetable mixture and sauce from the skillet; top with dill.
Nutrition Facts : Calories 470, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 155 milligrams, Sodium 545 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams
BRAISED CHICKEN WITH LEMON AND OLIVES
A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.
Provided by David Tanis
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
- Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
- Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
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
BRAISED CHICKEN WITH PRESERVED LEMONS AND OLIVES
Steps:
- 1. Make an herb sachet: Lay the thyme, bay leaf, peppercorns and parsley stems on a piece of cheesecloth or in a tea bag. Tie it up. 2. Season the chicken generously with salt and pepper. Set a wide, heavy braising pan or Dutch oven over medium-high heat. When hot, add just enough oil to coat the bottom of the pan, about 1½ tablespoons. Cook half the chicken, skin-side down, without moving, until brown, about 2 to 3 minutes. Turn and brown the other side. Transfer to a plate. Add more oil as needed. Brown the remaining chicken and transfer to the plate. Add the garlic cloves to the pan and sauté until golden brown, 1 to 2 minutes. Transfer the garlic to a bowl. 3. Add 2 tablespoons of the butter and the flour to the pan and whisk over low heat until golden brown, about 1 minute. Add the wine and bring it to a boil, scraping the pan with a wooden spoon to pull up the brown bits, until reduced by one-third. Add the stock, browned garlic cloves, olives and herb sachet to the pan. Tuck the chicken, skin-side up, into the sauce. Bring to a boil, then simmer, covered, for 35 minutes. 4. Preheat the oven t o 425°F. Transfer the chicken to a large baking sheet along with the preserved lemon slices. Use a slotted spoon to transfer the garlic and olives to a bowl. Discard the sachet. If you choose, strain the sauce and return it to the braising pan. Boil the sauce until it thickens, skimming the top from time to time. Whisk in the remaining 1 tablespoon butter and season to taste with salt and pepper. 5. While the sauce reduces, put the chicken and lemons in the oven to brown, about 20 minutes for the chicken, and 25 for the lemons. Transfer the garlic, olives, and browned chicken back into the reduced sauce. Place the preserved lemon slices on the chicken. Sprinkle with some chopped parsley. 6. Serve with egg noodles or roasted potatoes, or on a toasted slice of country bread rubbed with garlic and oil.
BRAISED CHICKEN WITH ARTICHOKES, OLIVES, AND LEMON
The flavors of the Mediterranean spruce up this homey, braised chicken dish served over a bed of orzo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate.
- Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skinside up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees, 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves.
CHICKEN TAGINE WITH OLIVES, FIGS, AND PRESERVED LEMONS
This is a Moroccan-inspired braised chicken dish with olives, dried figs, and preserved lemons. This recipe is great with some broad egg noodles that have been tossed with extra-virgin olive oil and some freshly chopped parsley.
Provided by Rippin
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h50m
Yield 6
Number Of Ingredients 15
Steps:
- Season chicken with 1 tablespoon olive oil, salt, and pepper.
- Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes; remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring; add a little water if needed.
- Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.
- Bring to a boil; reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.7 g, Cholesterol 114.7 mg, Fat 16.7 g, Fiber 6.7 g, Protein 40.2 g, SaturatedFat 3.6 g, Sodium 4596.9 mg, Sugar 20 g
More about "braised chicken with preserved lemons and olives recipes"
BRAISED CHICKEN WITH PRESERVED LEMON AND OLIVES
From suttonsbaytrading.com
Servings 3-4Total Time 2 hrsEstimated Reading Time 2 mins
CHICKEN WITH PRESERVED LEMONS AND OLIVES - HOLIDAY RECIPES
From jewishfoodexperience.com
BRAISED CHICKEN WITH LEMON AND OLIVES - ALL FOOD RECIPES BEST …
From allfood.recipes
BRAISED CHICKEN WITH LEMON, OREGANO AND OLIVES RECIPE - GOOD FOOD
From goodfood.com.au
BRAISED CHICKEN THIGHS WITH LEMON, GARLIC AND OLIVES
From nerdswithknives.com
BRAISED CHICKEN WITH MARINARA, LEMON & OLIVES - RECIPE
From finecooking.com
RECIPE: BRAISED CHICKEN WITH LEMON AND OLIVES - SEATTLE TIMES
From seattletimes.com
CHICKEN LEGS BRAISED WITH PRESERVED LEMONS, OLIVES, AND CHICKPEAS
From finecooking.com
MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES RECIPE
From thespruceeats.com
CHICKEN WITH PRESERVED LEMON AND GREEN OLIVES - SAVEUR
From saveur.com
BRAISED CHICKEN WITH LEMON AND OLIVES RECIPE | CDKITCHEN.COM
From cdkitchen.com
BRAISED CHICKEN WITH PRESERVED LEMON AND OLIVES RECIPE
From tastingtable.com
5/5 (44)Category Main CourseServings 3-4Total Time 1 hr 55 mins
BRAISED CHICKEN WITH GREEN OLIVES AND PRESERVED LEMON
From terrerougewines.com
Servings 6Total Time 1 hr 30 mins
BRAISED CHICKEN WITH PRESERVED LEMON - BIGOVEN.COM
From bigoven.com
BRAISED CHICKEN WITH PRESERVED LEMON - CREATE THE MOST AMAZING …
From recipeshappy.com
BRAISED CHICKEN WITH LEMON AND OLIVES. AND SMILES.
From maureenabood.com
ONE-PAN MEDITERRANEAN BRAISED CHICKEN WITH OLIVES
From thechunkychef.com
CHICKEN WITH PRESERVED LEMONS AND GREEN OLIVES - GLUTENFREELIAC
From glutenfreeliac.com
BRAISED CHICKEN WITH LEMONS AND OLIVES - GASTRONOMER'S GUIDE
From gastronomersguide.com
CHICKEN LEGS BRAISED WITH PRESERVED LEMONS, OLIVES, AND CHICKPEAS
From fooddiez.com
BRAISED CHICKEN WITH QUICK PRESERVED LEMONS - WILLIAMS SONOMA
From williams-sonoma.com
CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES
From howtofeedaloon.com
CHICKEN WITH PRESERVED LEMON AND OLIVES - THE GLUTTON LIFE
From thegluttonlife.com
CHICKEN PICCATA WITH PRESERVED LEMONS | LOVE AND OLIVE OIL
From loveandoliveoil.com
BRAISED CHICKEN WITH ALMONDS, OLIVES, RAISINS AND LEMON RECIPE
From lovefood.com
CHICKEN WITH OLIVES AND PRESERVED LEMON RECIPE - FOOD …
From foodandwine.com
EASY BRAISED CHICKEN THIGHS WITH LEMON AND OLIVES
From savorylotus.com
BRAISED CHICKEN WITH PRESERVED LEMON AND GREEN OLIVES - NZ HERALD
From nzherald.co.nz
BRAISED MOROCCAN CHICKEN WITH PRESERVED LEMONS AND GREEN OLIVES
From realisticcookingideas.com
CHICKEN WITH PRESERVED LEMON RECIPE | COOKING LIGHT
From cookinglight.com
BRAISED CHICKEN THIGHS WITH OLIVES AND LEMON | FOODLAND
From foodland.ca
BRAISED CHICKEN WITH LEMON AND OLIVES FROM CORFU
From elizabethpeddey.com.au
BRAISED CHICKEN WITH MOROCCAN SPICES, PRESERVED LEMON, AND …
From vannsspices.com
MOROCCAN CHICKEN THIGHS BRAISED WITH PRESERVED LEMONS, OLIVES, …
From balancingbowls.com
BRAISED CHICKEN WITH PRESERVED LEMON | WILLIAMS SONOMA
From williams-sonoma.com
CHICKEN BRAISED WITH PRESERVED LEMONS AND CINNAMON
From thehappyfoodie.co.uk
BRAISED CHICKEN THIGHS WITH GARLIC, LEMON AND GREEK OLIVES
From tastingtable.com
ZESTY BRAISED CHICKEN WITH LEMON AND CAPERS RECIPE
From foodandwine.com
CHICKEN WITH PRESERVED LEMON RECIPE | GOOD FOOD
From goodfood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love