Best 6 Moroccan Orange Chicken With Olives Recipes

CHICKEN THIGHS WITH MOROCCAN OLIVES & ORANGE

Steps:

• Preheat oven to 400 degrees.
• In your baking tray (9x13 is good, ceramic or glass is great), add the juice from 1/2 an orange (reserve the other half for now), and the olive oil through the dry spices and salt above. Whisk to combine.
• Add in the onion wedges, halved olives and garlic cloves.
• Slice the remaining half an orange, then add the orange slices into the pan, too.
• Toss the chicken thighs in the marinade, coating with the spices evenly all over. Place the chicken thighs skin-side up on top of the onion, orange and olive mixture. Allow to marinate up to 12 hours/overnight if you desire--or, it's time to cook now!
• When ready, place the baking tray into the oven and bake the chicken thighs for 60 minutes.
• Allow to cool, then serve!

MOROCCAN CHICKEN SMOTHERED IN OLIVES

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.

MOROCCAN CHICKEN WITH OLIVES

Steps:

• Heat oven to 350°F.
• Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken.
• Coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices.
• Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with couscous.

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON

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 CHICKEN WITH DRIED FRUIT AND OLIVE TOPPING

Steps:

• Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
• Sprinkle salt, pepper, and thyme evenly over chicken.
• Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
• Heat remaining 1 teaspoon oil in pan.
• Add onion to pan; saute 2 minutes until tender.
• Add garlic to pan; saute 30 seconds.
• Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
• When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.

MOROCCAN LEMON CHICKEN WITH OLIVES

Steps:

• In food processor, finely chop onion & garlic.
• Dredge chicken in flour.
• In large skillet, heat oil over medium heat, then saute chicken & onion mixture until mixture has softened, about 10 minutes.
• Stir in 1/2 cup water, the saffron, ginger, cumin, paprika, salt & lemon zest.
• Bring to boil, then reduce heat & simmer, covered, 35 minutes.
• Remove chicken from sauce & allow to cool a few minutes.
• Cut chicken into small pieces, then put meat back into sauce.
• To the sauce add lemon juice, olives, cilantro & pepper, & simmer gently 5 minutes.
• While chicken is cooking, in a medium saucepan bring 3/4 cup of water to a boil.
• Add couscous & bring back to a boil, then remove from heat & allow to sit for 5 minutes.
• Spoon chicken mixture over couscous & serve.