RECIPE CHICKEN WITH OLIVES RECIPES

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CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS RECIPE ...



Chicken Tagine With Olives and Preserved Lemons Recipe ... 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

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 17

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//schema.org, Calories 628, UnsaturatedFatContent 29 grams, CarbohydrateContent 12 grams, FatContent 44 grams, FiberContent 3 grams, ProteinContent 46 grams, SaturatedFatContent 11 grams, SodiumContent 874 milligrams, SugarContent 3 grams, TransFatContent 0 grams

CHICKEN WITH PRUNES AND OLIVES RECIPE | VALERIE BERTINELLI ...



Chicken with Prunes and Olives Recipe | Valerie Bertinelli ... image

Provided by Valerie Bertinelli

Categories     main-dish

Total Time 2 hours 40 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

2/3 cup extra-virgin olive oil
2/3 cup red wine vinegar 
2 cups pitted prunes 
1/4 cup capers with a bit of brine 
2 tablespoons dried oregano 
20 garlic-stuffed olives 
5 cloves garlic, minced or pushed through a press 
2 bay leaves 
Kosher salt and freshly ground black pepper 
3 pounds bone-in, skin-on chicken breasts 
1/4 cup light brown sugar 
1/2 cup white wine 
1/2 cup fresh flat-leaf parsley leaves, finely chopped 

Steps:

  • Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
  • Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
  • Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
  • Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

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CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS RECIPE ...
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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mediterranean, moroccan
Calories 628 per serving
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