Best Moroccan Chicken With Green Olives And Lemon Recipes

MOROCCAN CHICKEN WITH LEMON AND OLIVES

Moroccan Chicken with Lemon and Olives image

A traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemon. Cooked in a tagine.

Provided by Elise Bauer

Categories Dinner Stew Chicken Stew Lemon Chicken Moroccan Cuisine Preserved Lemons Tagine

Time 2h5m

Yield 6

Number Of Ingredients 17

Ingredients

2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon , rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon)
1 cup green olives, pitted
1/2 cup raisins
1/2 cup water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

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 .

Nutrition Facts : Calories 718 kcal, Carbohydrate 16 g, Cholesterol 230 mg, Fiber 3 g, Protein 48 g, SaturatedFat 13 g, Sodium 902 mg, Sugar 9 g, Fat 51 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Chicken Tagine With Olives and Preserved Lemons image

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

Ingredients

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

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

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON

Moroccan Chicken With Green Olives and Lemon image

Make and share this Moroccan Chicken With Green Olives and Lemon recipe from Food.com.

Provided by cookiedog

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 meyer lemons or 2 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 sodium chicken broth
4 1/2 lbs 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.

Nutrition Facts : Calories 758.8, Fat 51.5, SaturatedFat 14.2, Cholesterol 232.9, Sodium 258.3, Carbohydrate 11.8, Fiber 2.9, Sugar 3.1, Protein 61.6

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON

Moroccan Chicken With Green Olives and Lemon image

Make and share this Moroccan Chicken With Green Olives and Lemon recipe from Food.com.

Provided by TheBeave

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 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 sodium chicken broth
4 1/2 lbs 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. broth; bring to boil.
Sprinkle chicken with 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. 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.
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.

Nutrition Facts : Calories 757.4, Fat 51.6, SaturatedFat 14.2, Cholesterol 232.9, Sodium 259.1, Carbohydrate 13.7, Fiber 4.2, Sugar 2, Protein 61.8

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

Ingredients

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.