MOROCCAN CHICKEN WITH OLIVES
The exotic blend of spices that season this chicken will take your taste buds on a global journey.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken.
- Coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices.
- Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with couscous.
Nutrition Facts : Calories 280, Carbohydrate 9 g, Cholesterol 85 mg, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg
MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES
Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.
Provided by Florence Fabricant
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
- Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
- Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams
MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON
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
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.
MARINATED MOROCCAN OLIVES
Olives are abundant in Moroccan cuisine; often times they are marinated in olive oil and lemon, or in a Moroccan hot sauce called "harissa" (which is made from red chilis, garlic, coriander and cumin). For my olives, I am combining the best of both worlds by marinating the olives in lemon and olive oil, plus some of the seasonings found in harissa.
Provided by Sommer Clary
Categories Vegetable
Time 12h2m
Yield 2 1/4 cups
Number Of Ingredients 8
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.
MOROCCAN BRISKET WITH OLIVES, TOMATOES, ONIONS, AND PRESERVED LEMONS
Provided by Food Network
Categories main-dish
Time 5h3m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- With a knife, pierce the skin of the brisket in 5 places and insert the garlic cloves. Sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a heavy skillet or roasting pan, add the meat, sear on all sides and remove.
- Add 2 more tablespoons of the oil to the same pan and saute 3/4 of the onions (about 6 cups) until they are limp. Add the turmeric, ginger, white pepper, bay leaves, celery, 1/3 of the diced tomatoes, and water to the pan. Stir-fry a minute or 2 and let cool.
- Place the brisket in a baking pan and surround with the cooked vegetables. Roast, covered, in the oven for 3 hours or until a fork goes in and out of the meat easily. Remove, cool and refrigerate, reserving the vegetables. You can prepare this a day ahead of time.
- Tomato-Onion Sauce: Heat the remaining tablespoon of oil in the frying pan; add the remaining onions and saute until onions are translucent. Then add the remaining diced tomatoes and simmer, covered, for a few minutes. Set aside or refrigerate overnight or until ready to serve the meat.
- When ready to serve, remove any fat that accumulated on the brisket as it cooled. Cut, against the grain, into slices about 1/4-inch thick. Return the slices to the baking pan along with the reserved vegetables in which the meat was cooked. Preheat the oven to 350 degrees F and reheat the brisket, covered, for about 30 minutes.
- Add to the tomato-onion mixture, olives, preserved lemons and 2 tablespoons each of parsley and cilantro and heat in small saucepan. Remove the brisket and some, or all, of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnished with the remaining parsley and cilantro.
- Cut 7 of the lemons lengthwise, almost into quarters, leaving them intact at one end. You can also slice them thin.
- Using your fingers, stuff as much salt as possible inside the lemons, close them, and place in sterilized wide-mouth 2 quart jar. Squeeze the juice of at least 4 lemons into the jar. Allow to stand, half covered, at least 1 week on the counter, shaking the bottle each day, or until the peels sink with the weight of the salt in the jar. Then add a few more salted lemons, lemon juice, and, if you like, olive oil to cover.
- Close the jar and leave out on the counter for at least 3 weeks before using. When using the lemons, merely rinse with water, remove the seeds, and chop up for your recipes. Refrigerate after opening.
MOROCCAN OLIVE FLATBREAD
Provided by The Hearty Boys
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
- Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
- Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.
MOROCCAN OLIVES WITH HARISSA RECIPE
Steps:
- Soak the olives in a bowl of water for a few hours or overnight; drain. (Or, if the olives are hard, soften them by soaking in boiling water for 15 minutes.) For better infusion of the marinade, make one or two small incisions in each olive (or gently crush them to crack the flesh of the olive).
- While the olives are soaking, make the harissa if it's not already prepared: Remove the seeds from the chile peppers then soak in hot water for a half hour or until tender enough to mash. Drain. Lightly toast the seeds in a skillet (just until fragrant) and grind them with a mortar and pestle. Add the softened chile peppers, garlic, salt, lemon juice and olive oil to the mortar and grind to a paste. Thin as desired with additional lemon juice and olive oil. Store in a covered container in the refrigerator until needed.
- Seed the preserved lemon and cut it into thin strips.
- Combine the preserved lemon with the drained olives, parsley. lemon juice and as much harissa as desired.
- If you like, a little additional olive oil or garlic can be mixed in to the olives.
- Cover and refrigerate for 6 to 8 hours (overnight is best) before serving. The olives will keep in the fridge for several weeks. Leftover harissa may be stored in the fridge as well for use as a condiment with other foods.
Nutrition Facts : Calories 124 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 1 g, Sodium 649 mg, Sugar 1 g, Fat 11 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
MOROCCAN SPICED OLIVES
An easy marinade of garlic, lemon, thyme, and a dollop of the North African hot sauce harissa make these green olives memorable. If you can, prepare the olives ahead-they improve with age. From Epicurious. Cooking time does not include the 24 hour marinating period.
Provided by breezermom
Categories Moroccan
Time 25m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cover olives with water in a small saucepan and bring to a boil, then drain.
- Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours.
- These will keep for 1 month if kept in an airtight container in the refrigerator.
MOROCCAN OLIVES
Serve your family with these marinated Moroccan olives - a flavorful appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 4h10m
Yield 6
Number Of Ingredients 9
Steps:
- In 8-inch nonstick skillet, heat 2 tablespoons oil 1 minute. Add fennel seed, coriander seed, cumin seed, pepper flakes and garlic; cook and stir over medium heat 1 minute or until fragrant. Remove from heat. Add olives and orange peel; stir until olives are coated.
- Divide mixture between 2 small jars or containers with tightfitting lids. Pour 3/4 cup oil over mixture in jars. Cover; refrigerate at least 4 hours before serving. Serve at room temperature. Store in refrigerator up to 1 week.
Nutrition Facts : Calories 308, Carbohydrate 2 g, Fat 7, Fiber 1 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 205 mg
MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS
A delicious Moroccan stew that can be served over couscous or saffron rice. This dish can also be made vegetarian by omitting the chicken.
Provided by Alexia Patramanis
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
- Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 31.2 g, Cholesterol 20.3 mg, Fat 5.4 g, Fiber 6.7 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 1219.7 mg, Sugar 6.1 g
More about "moroccan olives recipes"
MAKING MOROCCAN MARINATED OLIVES - AUTHENTIC RECIPE
From moroccanzest.com
Cuisine MoroccanTotal Time 10 minsServings 4
MOROCCAN SPICED OLIVES RECIPE | EPICURIOUS
From epicurious.com
3.5/5 (6)Total Time 24 hrsServings 2
MOROCCAN CHICKEN RECIPE WITH PRESERVED LEMONS AND …
From foodscene.net
MOROCCAN OLIVE CHICKEN - HEALTHY WORLD CUISINE
From hwcmagazine.com
MOROCCAN OLIVE OIL
From moroccanoliveoil.com
MOROCCAN LEMON CHICKEN WITH OLIVES - TORI AVEY
From toriavey.com
MOROCCAN RECIPES | JAMIE OLIVER
From jamieoliver.com
MOROCCAN CHICKEN TAGINE WITH APRICOTS & OLIVES …
From eatingwell.com
21 GREAT TRADITIONAL MOROCCAN RECIPES • OUR BIG ESCAPE
From ourbigescape.com
MOROCCAN OLIVE TAPENADE RECIPE WITH BLACK OR GREEN …
From thespruceeats.com
MOROCCAN ROAST CHICKEN WITH PRESERVED LEMONS
From tasteofmaroc.com
MAKE YOUR OWN MOROCCAN SPICED OLIVES - MAROCMAMA
From marocmama.com
BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
HOME-CURED OLIVES - NOURISHED KITCHEN
From nourishedkitchen.com
EASY MOROCCAN CHICKEN WITH LEMONS AND OLIVES - LOW CARB MAVEN
From lowcarbmaven.com
MOROCCAN CHICKEN WITH OLIVES RECIPE
From recipeland.com
MOROCCAN CHICKEN WITH OLIVES - RECIPES - SUR LE PLAT
From surleplat.com
LIST OF 20 AMAZING IDEAS FOR MOROCCAN SIDE DISHES 2022
From lacademie.com
MOROCCAN OLIVES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOP 10 MOROCCAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MOROCCAN OLIVE BREAD RECIPE - ANISSA HELOU | FOOD & WINE
From foodandwine.com
RECIPES – MOROCCAN OLIVE GROVE
From moroccanolivegrove.com
MOROCCAN RECIPES: EASY & DELICIOUS! – MOROCCANZEST
From moroccanzest.com
MOROCCAN LEMON CHICKEN WITH OLIVES - SALIMA'S KITCHEN
From salimaskitchen.com
SPICED MOROCCAN CHICKEN WITH PRUNES & OLIVES
From feedingyourappetite.com
CHICKEN WITH LEMON AND OLIVES, A MOROCCAN RECIPE
From healthysimplerecipe.com
MOROCCAN INSPIRED CHICKEN AND OLIVES - BABA-MAIL
From ba-bamail.com
MOROCCAN OLIVE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
MOROCCAN CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
HALIBUT WITH MOROCCAN HARISSA TOMATOES & OLIVES - THE KITCHEN …
From kitchenfairy.ca
CHICKEN TAGINE | RECIPETIN EATS
From recipetineats.com
MOROCCAN CHICKEN WITH OLIVES - THE TASTE OF KOSHER
From thetasteofkosher.com
MOROCCAN RECIPES WITH OLIVES - 9 RECIPES | TASTYCRAZE.COM
From tastycraze.com
BEST MOROCCAN FISH RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY MOROCCAN RECIPES | OLIVEMAGAZINE
From olivemagazine.com
MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES - TASTE OF …
From tasteofmaroc.com
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