Moroccan Chicken With Preserved Meyer Lemons And Green Olives Recipes

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MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON



Moroccan Chicken with Green Olives and Lemon image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Ginger     Olive     Sauté     Low Cal     Dinner     Lemon     Healthy     Cinnamon     Simmer     Cumin     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 Meyer lemons or regular lemons
1 tablespoon olive oil
1 large onion, halved, thinly sliced
2 garlic cloves, pressed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low-salt chicken broth
1 4 1/2-pound chicken, cut into 8 pieces, skin removed
1/2 cup green olives

Steps:

  • Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES



Moroccan Chicken with Preserved Meyer Lemons and Green Olives image

Categories     Chicken     Citrus     Olive     Poultry     Sauté     Lemon     Fall     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 11

4 boneless skinless chicken breast halves
2 tablespoons olive oil
2 medium onions, sliced 1/4 inch thick
2 garlic cloves, thinly sliced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
8 pieces preserved Meyer lemon
1/2 cup chicken broth
1/4 cup dry white wine
16 pitted green olives, halved
2 tablespoons coarsely chopped fresh cilantro

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 PRESERVED LEMONS



Moroccan Chicken with Preserved Lemons image

Provided by Food Network

Yield 4 Servings

Number Of Ingredients 15

2 small whole chickens, about 21/2 lbs each, giblets reserved
1 lemon, quartered
Sea salt and freshly ground black pepper
1/3 cup chopped cilantro
1/3 cup minced parsley
2 Tbsp minced garlic
1 Tbsp powdered ginger
1/4 tsp saffron threads
1 preserved lemon, cut into small pieces
cup olive oil
2 large onions, thinly sliced
1 Tbsp paprika
2 Tbsp butter
1 cup black or violet olives
Preserved lemon peel, for garnish

Steps:

  • Remove excess fat from chicken, rinse well inside and out and pat dry. Rub chickens with lemon inside and out and under skin of breasts. Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight. Next day, rinse chickens again and pat dry.
  • In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside. Add reserved giblets, except livers. Pour oil over and bring to a simmer over low heat. When chicken begins to sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika and continue to cook, covered, 1 hour more.
  • Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce. Cut giblets into small pieces and return to sauce. Using a fork, crush livers into sauce to thicken. Sauce should be thick -- if it is thin, boil until reduced and thickened. Add butter and olives. Heat, swirling pan, until sauce is emulsified. To serve, cut chickens into quarters and arrange on a warmed platter. Spoon sauce over and garnish with lemon peel.

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Top Asked Questions

What is Moroccan Chicken with preserved lemon and olives?
Stovetop Moroccan Chicken With Preserved Lemon and Olives. Chicken with preserved lemons and olives is a classic Moroccan dish. Salty, lemony, and zesty, it’s a favorite of many Moroccans! Saffron is an optional but delicious, fragrant addition. This recipe is for conventional stovetop preparation in a Dutch oven or heavy-bottomed pot.
How do you cook chicken with preserved lemons?
This recipe is just one of the countless ways to use preserved lemons. 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.
What makes Moroccan Chicken so special?
Moroccan food is known for its vibrant flavors and this Moroccan chicken is a perfect example. Garlic, ginger, cumin, turmeric, preserved lemon, olives, cilantro, parsley…these are a few of the ingredients that combine to produce a truly unforgettable meal.
How to cook chicken with saffron and olives?
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.

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