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Chicken with Olives & Lemon

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Margi Cintrano View Drop Down
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    Posted: 05 January 2013 at 09:36
 
Good Afternoon,
 
One of the great simple and classic dishes of Moroccan gastronomy is Chicken with preserved lemons and olives.  There are uncountable variations on this aromatic, easy to prepare and stunning dish, as in any other Mediterranean recipe, word of mouth spoken recipes are handed down from generation to generation, and restaurant  to restaurant, Bar to Bar ...
 
This reicpe was given to us, by a French woman who relocated to Cabo Negro, the Black Cape,  a lovely seaport in Morocco many years ago.
 
 
PREPARED BY MARGAUX CINTRANO IN ZÜRICH, SWITZERLAND FOR A FAMILY TREAT ...  
 
 
 
CHICKEN WITH OLIVES & LEMON
 
RECIPE ...
 
1 four pound whole chicken sliced into 8 pieces
8 shallots or small onions minced finely
2 bunches of parsley finely chopped and stemmed
2 bunches of cilantro or mint herb finely chopped and stemmed
24 garlic cloves minced
4 lemons, each sliced lengthwise into 6 wedges ( or preserved )
6 tblsps. Olive Oil
8 tsps. ground cumin
2 tsps. ground ginger
1 1/2 tsps. freshly ground black, green, rose and white peppercorns
12 saffron threads or 1/2 tsp. ground saffron
1 1/3 cups Brine cured Kalamata olives or similar
fresh mint or cilantro sprigs
 
1) divide the chicken, shallots, parsley, cilantro and garlic, lemons, oil, cumin, ginger, pepper, and saffron between two large Dutch Ovens. *** I prepare our´s in a tagine, as you can see from Photo.  
 
2) Cover and simmer over low medium heat ( fuego lento ) until chicken is almost cooked through
 
3) stir occasionally and add 1 cup chicken stock or chicken broth to each Dutch oven if necessary to prevent sticking  and simmer 35 to 45 mins.
 
4) add half of the olives to each Dutch oven and cover and continue simmering until chicken is cooked on the interior - 8 mins.
 
5) transfer to a decorative serving Tagine and garnish with sprigs
 
Enjoy with a lovely Sparkling Rosé --- we had a lovely Catalan Pinot Noir Sparkling Rosé from Codorniu.
 
Margi.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2013 at 10:28
Are you secretly looking over my shoulder, Marg?
 
Lemon chicken with olives is on tonights dinner menu. I use a slightly different recipe. But, as you note, there are innumerable variations on this theme.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2013 at 10:56
Brook,
 
So, this was a dish, I had prepared for the family in Zürich ...
 
It is always such a lovely special occasion dinner for us ...
 
Did you ever post your recipe here on FOTW ?  One day, when you have some time, if it is not on  FOTW, please do the honors !  Thanks so much. I would be most grateful.
 
Kind regards and Enjoy,
Margi
 
 
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2013 at 11:15
looks great margi! Clap
 
brook's version is right here:
 
 
it's the one i will try next time i make a tajine - now i'm thinking that tomorrow might be a good time. i've been wanting to make another one ever since i made my first tajine, using another outstanding recipe:
 
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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2013 at 13:34
   Margi, your dish looks lovely...thanks for posting!

  I've made one of the many variations of this dish.  I'm not sure where I got the recipe, but it was a wonderful dish!

   Have a great weekend!

Dan
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2013 at 13:43
Dan,
 
Thanks so much for the compliments ... This was one of the evenings in Zürich, Nathalia´s Mom in Law took the 4 oldest kids to the cinema ... So, it was only us, ( 3 couples ) and 1 year old Anthony Luca ...
 
Ron and Brook have also provided their recipes on older threads, and I if you can after the Ephiphany, would you post your Tagine Lemon Olive Chicken too ?
 
Interesting, that all 3 of us have basically similar recipes; each of have a signature ... Ron used black and green olives and prepared his, sauté-ing first; Brook and I have very parallel takes, though an ingredient added or subtracted ... It has been very fascinating looking at all 3 ... I only employ the breasts, Ron utilises the whole chicken ... Brook has not yet photographed and uploaded on Fotw.  Unfortunately ...
 
Of course, I prepared this in Zürich ... However, if I am in Madrid, I go to a fave Moroccan market, which is very tiny, however, all is imported and I would love to prepare with Moroccan Preserved Lemons, which the Moroccans are highly famed for ...
 
THANKS SO MUCH,
Margi ...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2013 at 13:47
Dan - those preserved lemons are very easy to make, too:
 
Dave's spiced preserved lemons:
 
 
My salted, dried lemons:
 
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2013 at 14:04
Tas and Hoser,
 
Appreciate the referenced 2 recipes for preserved Moroccan Lemons ...
 
Great ... I shall definitely give both a try, at same time; and mark the Jars ... I am planning this dish for Valentine´s ... The Vet truly enjoys it ...
 
I have a wonderful Moroccan Market here that I go to, and shall enquire on the secrets !
 
I shall post them too !
 
Can make a great 4th Pictorial ... Have little time, to do 4 a month ... However, the next time, I plan to do a finished plating with a " Model "  !!! LOL
 
THANKS RON, FOR ALL ...
 
Kindest,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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