Moroccan Chicken with Lemon & Olives.

Moroccan Chicken with Lemon & Olives · Olives Et Al:

1.5 – 2kg Chicken cut into 8 pieces
Moroccan Chicken Spice Mix – see below
50ml Olives Et Al Extra Virgin Olive Oil
3 Cloves Garlic crushed
1 Onion chopped
1 or 2 Olives Et Al Preserved Lemons
100g Olives Et Al Green or Mixed Pitted Olives – roughly chopped
200ml Chicken Stock
Fresh Coriander chopped
Fresh Parsley chopped

Wash and dry the Chicken pieces and toss into a bowl with the spice mixture – make sure all the pieces are well covered.
Ideally, transfer to a plastic bag and leave at least 1 hour or overnight in the fridge massaging them every now and again to really make sure they’re covered.

Use a clay tagine if you have one but it really isn’t essential – a decent casserole dish with a lid and suitable for placing on the hob is fine.
If you don’t have one or are worried then fine – just use a frying pan for the first bit then transfer to a casserole for the oven bit.

Heat some oil in the casserole dish and seal the chicken pieces for 4-5 minutes turning until lightly browned.
Add the garlic, onions, preserved lemon, olives and cook through for 10 minutes or so.

Add the chicken stock, stir gently, cover and transfer to the oven at 130 - 140C for slow cooking and leave for 3 or 4 hours or, if you want it quick then do at 180C for an hour.
Either way, make sure the chicken is completely cooked through.

Mix in fresh coriander and parsley right before serving.
Adjust seasonings to taste.
Serve with couscous.

Moroccan tagine spice mix:
2 tsp Paprika
1 tsp Ground Cumin
1 tsp Ground Ginger
1 tsp Turmeric
1/2 tsp Cinnamon
1/4 tsp Freshly Ground Pepper

OR:
- Moroccan Chicken Tagine | Williams-Sonoma Taste
'via Blog this': 11 Nov 2013.

Olives Et Al recipe.

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- Moroccan Chicken with Lemon & Olives · Olives Et Al

Lamb Chops Calabrese.

Lamb Chops Calabrese · Olives Et Al:
La Cucina Calabrese - Calabrian cooking - South Italian Cooking.
Ingredients
4 big or 8 small Lamb Chops
50ml Olives Et Al Extra Virgin Olive Oil
6 medium Tomatoes - sliced
100g Olives Et Al Pitted Green Olives – roughly chopped
1 Onion - chopped
1 Garlic clove - crushed
2 Mixed Peppers - sliced
Fresh Parsley
Salt and Pepper

To cook your lamb chops
Heat a little olive oil in a wide, shallow pan and soften the onion for five minutes before adding the garlic, tomatoes, olives, parsley and peppers.
Cook for 15 minutes until the peppers are done and all the flavours have combined.

Heat a little oil in another pan.
Season the Lamb Chops with salt and pepper and seal on both sides.
Cook for a minute or two more on each side then transfer the chops into the vegetable mix and cook through for 5 minutes.

Serve with seasonal veg or a simple green salad dressed with a little olive oil.
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If you're a bit unsure of your cooking skills, cooking chops in the oven is pretty much a foolproof way to ensure they're cooked through properly.

Ingredients
These timings work for lamb chops that weigh approximately 150g each and are 3cm thick.
To cook your lamb chops
• Preheat the oven to 180ºC/350ºF/gas 4
• Get the lamb chops out of the fridge so they can come up to room temperature before you start cooking
• Lay the chops on a baking tray, drizzle with olive oil and season with a pinch each of sea salt, black pepper and your favourite dried herb – thyme and oregano both work well

To cook your lamb chops
• Rub this seasoning into the meat
• Cook in the hot oven for around 20 minutes, turning halfway so they brown evenly, or until cooked to your liking

'via Blog this'

Курица по-мароккански с лимоном и оливками.