Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “olives”

Moroccan Style Chicken with Olives & Preserved Lemon

We love the salty tangy taste of olives and preserved lemons together in a dish and nothing is easier than this North African inspired chicken recipe.  So quick and easy to prepare and when served with Giant Cous Cous is a wonderfully satisfying meal.

Giant Cous Cous is sometimes called Pearl or Israeli Cous Cous and is readily available in supermarkets these days.  It is basically pasta as it is made from semolina or wheat and puffs up into little al dente balls.  A wonderful accompaniment for any saucy dish…

Preserved lemon is also available from good deli’s and adds a zingy lemony tang to all sorts of dishes from dips to salads to casseroles…

The amounts given here will serve 8 people and it freezes very well.

Moroccan Chicken

Ingredients:

2 tablespoons olive oil

2 kgs chicken thighs

3 red onions sliced

3 cloves garlic grated

1 long red chilli sliced

3 teaspoons ground ginger

3 teaspoons ground cinnamon

½ teaspoon turmeric

3 cups chicken stock

2 tablespoons of cornflour

1 cup pitted Kalamata olives

1 small bunch of parsley roughly chopped

1 small bunch coriander roughly chopped

3 tablespoons chopped preserved lemons

Salt & pepper to taste

Giant Cous Cous

1 cup of Israeli (or pearl) cous cous

1 teaspoon of garlic butter (or plain)

1 cup of chicken stock

Salt & pepper to taste

Method:

Cut each thigh fillet in half (or into three pieces if very large)

Heat the oil and sear quickly in batches until coloured then put aside

Turn down the heat and gently fry the onions, garlic & red chilli until softened

Add in the spices and cook until fragrant

Add the chicken and any juices back in to the mixture

Pour in the stock and season with salt & pepper to taste

Simmer for around an hour or until chicken is cooked and the sauce has reduced slightly

Take out a cup or two of sauce and allow to cool

Mix the cornflour and sauce until smooth and add back into the pot stirring until thickened

Toss in the olives, lemon and herbs

Serve with cous cous

Giant Cous Cous

Gently fry the cous cous in the garlic butter for a few minutes until thoroughly coated

Pour in the chicken stock and bring to the boil

Cover and gently simmer for around 5-10 minutes until al dente (check every few minutes

Season with salt & pepper to taste

 

Bon Appetit!    🙂

Spaghetti Alla Puttanesca

This Southern Italian Spaghetti is divine.  Salty and zingy from the anchovies, capers, olives and chilli and fragrant from the garlic, it makes the taste buds burst into life and is one of my favourite sauces.   Don’t be afraid to use anchovies.  They cook down into the sauce and are just a wonderful flavour in the background…

The quantities shown here serve two hungry people…

Spaghetti Puttanesca

 

Ingredients:
1 tablespoon of good olive oil
1 large clove of garlic grated
1 long red chilli chopped finely (leave the seeds in for more heat)
1 small jar anchovies drained and finely chopped
3 large vine tomatoes core removed and chopped roughly
3 or 4 finely chopped sun-dried tomatoes
1 tablespoon Passata or Neapolitan sauce
Handful of Kalamata olives
1 tablespoon baby capers (if larger chop them up)
½ cup finely chopped parsley
A pinch of sugar
Salt & Pepper to taste
Spaghetti for 2 people
Freshly grated parmesan to serve

Method:
Cook the pasta according to the direction until al dente
In the meantime, heat the oil in a pan and gently fry the garlic, chilli and anchovies
Toss in the chopped tomatoes and cook down for a few minutes
Add the rest of the ingredients finishing with the parsley
Season to taste
Toss through the drained pasta and serve topped with freshly grated parmesan cheese

Bon Appetit!  🙂

Smoked Mussel Dip with Black Olives

This is an unusual dip but is absolutely delicious and can be assembled in minutes.

Use tinned Smoked Mussels for this delicious dip…

Ingredients:

lemon juice

black pepper

olive oil

1 carton soft cream cheese

1 can smoked mussels, drained

2 tablespoons roasted red capsicum

2-3 tablespoons slivered black olives

2 tablespoons finely chopped dill

Method:

Beat together the cream cheese and mashed mussels

Stir in the chopped capsicum and slivered olives

Add chopped dill

Add suffucient olive oil to give a soft texture

Add lemon juice and pepper to taste

Lightly chill before serving

Serve this spread on little croutons fried in olive oil or with vegetable crudites

Bon Appetit!

Post Navigation

Lebeau's le Blog

Home of the "What the Hell Happened?" Series

Vegemite Withdrawals

"Not all those who wander are lost" - JRR Tolkien

Robinince's Blog

Just another WordPress.com site

Lizzie's Recipes

A collection of easy to make recipes

Fromage Homage

A British Isles Cheese Odyssey

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

redundancyworklife

redundancy & worklife

tullyandtahlia

Smile! You’re at the best WordPress.com site ever

shantiodyssey

Travels through SE Asia and beyond.......

Lulu Zaza Blog

A photographic journal of two Russian Blue cats

One Little Aquarian

the joys of everyday life as I see it!