Tantalize your taste buds with a culinary journey to Morocco, where vibrant flavors and aromatic spices dance together in perfect harmony. Discover the delectable Lemon Cilantro Moroccan Olives, a delightful appetizer or side dish that captures the essence of this North African country. These marinated olives, bursting with a symphony of tangy lemon, refreshing cilantro, and a hint of aromatic cumin, are a true testament to the vibrant Moroccan cuisine.
Alongside the Lemon Cilantro Moroccan Olives, embark on a flavor-filled adventure with a selection of equally enticing recipes featured in this article. Indulge in the classic Moroccan Carrot Salad, a refreshing and colorful medley of shredded carrots, sweet raisins, and a zesty dressing. For a tantalizing main course, try the Moroccan Chicken Tagine, a fragrant stew where tender chicken simmers in a flavorful broth infused with Moroccan spices and succulent vegetables.
Complete your Moroccan feast with the aromatic Moroccan Spiced Rice, a fluffy and flavorful accompaniment that perfectly complements the bold flavors of the main dishes. And for a sweet ending, treat yourself to the delectable Moroccan Orange Cake, a moist and citrusy delight that will leave you craving more. Each recipe is a culinary masterpiece, offering a unique taste of Morocco's rich and diverse cuisine.
MOROCCAN CHICKEN TAGINE
Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's company-worthy yet easy to throw together.
Provided by Jennifer Segal
Categories Dinner
Time 1h
Yield 4 to 6
Number Of Ingredients 18
Steps:
- Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
- Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
- Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
- Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
- Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous.
- Note: Don't fret too much over trimming the chicken thighs. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. I usually just take kitchen shears and quickly snip off any excess skin or fat. Cracked green olives are olives that have been 'cracked' or split open before curing, allowing the brine or marinade to penetrate. You can find them in your supermarket's olive bar, or substitute any green olive that you like.
- Make-Ahead: After you have completed the step of cooking the carrots, the dish can be refrigerated for up to 2 days. To serve, gently warm on the stove until the chicken is heated through, then proceed to the step where the olives and remaining ingredients are added.
Nutrition Facts : ServingSize 1 chicken thigh, Calories 367, Fat 13 g, Carbohydrate 14 g, Protein 47 g, SaturatedFat 3 g, Sugar 7 g, Fiber 2 g, Sodium 794 mg, Cholesterol 215 mg
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.
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 CHICKEN SMOTHERED IN OLIVES
Chicken, that old weeknight standby, can get pretty boring day after day. This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors - ginger, turmeric, cumin, Spanish sweet paprika, briny olives - are far more exciting. If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it. You're still going to fall in love with this dish.
Provided by Alex Witchel
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
- In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
- Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
- Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.
Nutrition Facts : @context http, Calories 840, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 63 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1499 milligrams, Sugar 4 grams, TransFat 0 grams
LEMON CILANTRO CHICKEN
This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.
Nutrition Facts : Calories 328 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 864mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
LEMON & CILANTRO MOROCCAN OLIVES
If you love cilantro, you'll love these olives. And... start them a week ahead to marinate. They really perk up a relish tray, and are delicious in salad. This is a recipe where you can tweak it to your liking a bit; let me add that a little extra lemon juice doesn't hurt a bit...! Prep time includes allowing olives to sit overnight to "un-brine"; and another week to mellow.
Provided by EdsGirlAngie
Categories Moroccan
Time P8D
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Drain olives then place in a glass bowl of cold water overnight in the refrigerator to remove excess brine.
- The next day, drain olives well and combine with the cilantro, parsley, garlic, cayenne pepper, cumin, olive oil and lemon juice.
- Allow olives to marinate in the fridge for at least a week, stirring occasionally to distribute flavors.
Nutrition Facts : Calories 469.6, Fat 46, SaturatedFat 6.2, Sodium 2274.8, Carbohydrate 19.1, Fiber 8.8, Sugar 0.6, Protein 2.7
Tips:
- Choose the right olives. The best olives for this recipe are firm and slightly green. Avoid olives that are too ripe or soft, as they will not hold their shape well.
- Prepare the olives properly. Before you start pickling the olives, you need to prepare them properly. This involves removing any pits or blemishes and then curing them in a salt brine. The curing process helps to remove some of the bitterness from the olives and makes them more flavorful.
- Use fresh herbs and spices. The herbs and spices in this recipe are what give it its unique flavor. Be sure to use fresh herbs and spices for the best results. Dried herbs and spices can be used, but they will not have as much flavor.
- Let the olives pickle for at least 2 weeks. The longer you let the olives pickle, the more flavorful they will be. However, you can start eating them after just a few days if you are impatient. Just keep in mind that the flavor will continue to develop over time.
Conclusion:
Lemon-cilantro Moroccan olives are a delicious and easy-to-make appetizer or snack. They are perfect for parties, potlucks, or just a casual get-together with friends. The olives are also a great gift idea for any occasion. So next time you are looking for a new and flavorful appetizer, give these lemon-cilantro Moroccan olives a try. You won't be disappointed!
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