MOROCCAN-SPICED CHICKEN
Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
- Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.
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 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
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
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.
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