After the holidays with so many classic and familiar meals, I thought it would be good to prepare something that had a different and more exotic flavor. So today I'm making a Cook's Illustrated recipe for Moroccan chicken with green olives.
All of these types of recipes are based on the traditional North African tagines (aromatic braises of meat, vegetables and fruits). Using the boneless thighs speeds up cooking so this is simple enough for a weeknight dinner. The recipe includes chopped dried figs which adds a little sweetness, and pitted green olives (from your local olive bar at the supermarket) which adds a bit of salty/sour. If you can't find the pitted green olives, you can substitute the classic pimento-stuffed green olives. This is great over rice or my favorite and so simple couscous. I'm serving i with a side of peas.
Ingredients
1 tablespoon olive oil
1 small onion, halved and sliced thin
1 (3-inch) strip lemon zest
1 1/2 teaspoons lemon juice
3 garlic cloves, minced
1 teaspoon garam masala seasoning
1/2 teaspoon paprika
1/2 cup chicken stock
1/4 cup pitted large green olives, chopped course
1/4 cup dried figs, stemmed and chopped course
4 (3-ounce) boneless, skinless chicken thighs, trimmed
salt and pepper to taste
1 tablespoon chopped cilantro
Instructions
Heat oil in 10-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in lemon zest, garlic, garama masala, and paprika and cook until fragrant, about 30 seconds. Stir in broth, olives and figs, scraping up any brown bits.
Season chicken with salt and pepper, lay in skillet, and bring to simmer. Reduce heat to medium-low, cover and simmer until chicken is very tender, about 15 minutes. Transfer the chicken to a serving platter and tent loosely with aluminum foil.
Discard lemon zest. Continue to simmer sauce until slightly thickened, about 3 minutes more. Stir in any accumulated chicken juices and simmer for 30 seconds. Stir in lemon juice and season with salt and pepper to taste. Pour sauce over chicken and sprinkle with cilantro. Serve.
This is from their 'Cooking for Two' cookbook and is similar to other recipes you may find from them, but uses only boneless skinless chicken thighs. Despite the name of the cookbook, I think this recipe actually serves four quite nicely.
All of these types of recipes are based on the traditional North African tagines (aromatic braises of meat, vegetables and fruits). Using the boneless thighs speeds up cooking so this is simple enough for a weeknight dinner. The recipe includes chopped dried figs which adds a little sweetness, and pitted green olives (from your local olive bar at the supermarket) which adds a bit of salty/sour. If you can't find the pitted green olives, you can substitute the classic pimento-stuffed green olives. This is great over rice or my favorite and so simple couscous. I'm serving i with a side of peas.
Ingredients
1 tablespoon olive oil
1 small onion, halved and sliced thin
1 (3-inch) strip lemon zest
1 1/2 teaspoons lemon juice
3 garlic cloves, minced
1 teaspoon garam masala seasoning
1/2 teaspoon paprika
1/2 cup chicken stock
1/4 cup pitted large green olives, chopped course
1/4 cup dried figs, stemmed and chopped course
4 (3-ounce) boneless, skinless chicken thighs, trimmed
salt and pepper to taste
1 tablespoon chopped cilantro
Instructions
Heat oil in 10-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in lemon zest, garlic, garama masala, and paprika and cook until fragrant, about 30 seconds. Stir in broth, olives and figs, scraping up any brown bits.
Season chicken with salt and pepper, lay in skillet, and bring to simmer. Reduce heat to medium-low, cover and simmer until chicken is very tender, about 15 minutes. Transfer the chicken to a serving platter and tent loosely with aluminum foil.
Discard lemon zest. Continue to simmer sauce until slightly thickened, about 3 minutes more. Stir in any accumulated chicken juices and simmer for 30 seconds. Stir in lemon juice and season with salt and pepper to taste. Pour sauce over chicken and sprinkle with cilantro. Serve.
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