RECIPES WITH GREEN OLIVES AND CHICKEN RECIPES
CHICKEN RECIPES - BBC GOOD FOOD
Perk up your poultry with our top chicken recipes. We've got you covered whether it's a traditional roast, a flavourful curry or a comforting pie you're after.
Provided by Good Food team
Categories dinner, lunch
Number Of Ingredients 1
CHICKEN TAGINE WITH PRESERVED LEMON AND GREEN OLIVES ...
Bring the taste of North Africa to your kitchen with this simple tagine.
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large tagine, casserole or a deep frying pan. Add the onions and gently over a medium heat until softened and lightly golden-brown.
- Add the garlic along with all the spices. Cook for a further minute, then push everything aside in the pan. Add the chicken pieces skin-side down and fry for a few minutes on each side. Season with salt and then pour over the stock or water.
- Bring to the boil then reduce the heat. Cover and simmer for around 45 minutes, or until the chicken is nearly falling off the bone. Turn the chicken regularly to prevent it sticking.
- Add half the preserved lemons and the olives and simmer uncovered for 5 minutes. Stir in the parsley and coriander just before serving. Garnish with the remaining preserved lemon and serve immediately.
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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.
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Reviews 5
Total Time 1 hours
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Reviews 5
Total Time 1 hours
Cuisine mediterranean, moroccan
Calories 628 per serving
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
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CHICKEN THIGHS WITH OLIVES AND TOMATO SAUCE - MYRECIPES
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- Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.
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