Moroccan Chicken with Preserved Lemon and Olives - Stove Top Method
Chicken with Preserved Lemons and Olives is a classic Moroccan dish. Salty, lemony and zesty, it’s one of my personal favorites. Saffron is optional, but a delicious, fragrant addition.
This recipe is for conventional stove top preparation in a Dutch oven or heavy-bottomed pot. The trick to this method is two-fold: 1) Don't add any water during the cooking; and 2) reduce the sauce until the onions are a thick mass.
This dish can also be made by cooking in a traditional tagine or slow-roasting in the oven. The last method is useful when serving a large group of people.
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: Serves 4
Ingredients:
1 whole chicken, skin removed, cut into pieces
1/3 cup vegetable oil (or a mix of vegetable oil and olive oil)
2 very large white or yellow onions (1 lb or ½ kg), sliced as thinly as possible
one small handful of fresh cilantro, chopped
one small handful of fresh parsley, chopped
2 or 3 cloves of garlic, finely chopped or pressed
2 teaspoons ginger
1 teaspoon pepper
1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
1/2 teaspoon salt
1/2 teaspoon saffron threads, crumbled (divided - optional)
1 teaspoon smen (Moroccan preserved butter - optional)
1 handful green or red olives, or mixed
1 preserved lemon, quartered and seeds removed
Preparation:
Cook the Chicken
Mix everything except half of the saffron, olives, and lemon in a heavy-bottomed pot or Dutch oven. Cover the pot, and cook the chicken over medium heat, stirring every 10 to 15 minutes, until the chicken is very tender and almost ready to fall off the bones (approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and try not to add water as you cook; the chicken will braise in its own juices.
When the chicken is cooked, transfer it to a plate and cover.
Reduce the Sauce
Continue cooking the onion mixture and sauce over medium-low heat, stirring occasionally, until the liquids evaporate and the onions form a blended mass which separates from the oils.
Add the preserved lemon, olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Return the chicken to the pot, and heat through.
Serve the Chicken
Place the chicken on a serving platter, pour the onion sauce over the top and sides, and garnish the top of the chicken with the quartered lemon and some olives. Serve with French Fries (Patate Frite) and crusty bread to soak up the sauce.
Beef or Lamb Tagine Recipe with Carrots, Olives and Preserved Lemon
Beef or Lamb Tagine Recipe with Carrots, Olives and Preserved Lemon
This easy Moroccan recipe was taught to me by my mother-in-law, who served it as a family meal with Moroccan bread for scooping everything up. Olives and preserved lemons impart a unique, tangy flavor. If you like things spicy, add a little cayenne pepper to the Moroccan seasoning of ginger, turmeric and cinnamon. Harissa can be offered as a condiment on the side.
Use beef, lamb or goat meat cut into 3" pieces.
Cooking time is for a pressure cooker. Allow double this time if preparing in a conventional pot, and triple this time if cooking in a clay or ceramic tagine.
Serves 4 to 6.
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 25 minutes
Ingredients:
1 to 1 1/2 lbs. (500 to 700g) beef, lamb or goat meat
1 medium onion, chopped
3 cloves of garlic, finely chopped or pressed
1/4 cup finely chopped fresh cilantro or parsley
1 1/2 teaspoons ground ginger
1 teaspoon salt, or to taste
1 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
cayenne pepper, to taste (optional)
1/3 cup olive oil
----------------------------------------------------
2 lbs. (1 kg) carrots, peeled and quartered lengthwise
1/2 cup red or green olives
1 preserved lemon, cut into quarters and seeds removed
1 teaspoon butter
Preparation:
Pressure Cooker Method
Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a pressure cooker. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally. Add 3 cups of water, cover, and cook the meat with pressure for 25 minutes if using beef, and about 35 minutes if using lamb or goat meat.
Add the carrots, adding water if necessary so that the broth almost reaches the top of the carrots. Cover and cook with pressure for about 10 minutes. Add the olives, preserved lemon and the teaspoon of butter, and reduce the sauce until it is quite thick.
Conventional Pot Method
Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a Dutch oven or pot. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally. Add 3 cups of water, cover, and simmer the meat for about 1 hour if using beef, and about 1 1/2 hours if using lamb or goat meat. Occasionally check on the level of the broth, and add more water if necessary during the cooking.
Add the carrots and enough water so that the broth almost reaches the top of the carrots. Cover and simmer the carrots until almost tender, about 20 minutes. Add the olives, preserved lemon and the teaspoon of butter, and continue simmering, uncovered, to reduce the sauce until it is quite thick.
Clay or Ceramic Tagine Method
Slice the onion instead of chopping it, and tie the parsley or cilantro into a bouquet instead of chopping it. Omit the butter.
Pour about half of the olive oil into the base of a tagine. Distribute the onions over the bottom and then arrange the carrots on top of the onions.
In a bowl, mix the meat with the garlic and spices. Place the meat in the middle of the tagine, bone or fatty sides down. Swirl 1 cup of water in the bowl to rinse the spices, and then add this water and the remaining olive oil to the tagine.
Top the meat with the parsley bouquet and distribute the olives and preserved lemon wedges over the meat and carrots.
Cover the tagine and place on a diffuser over medium-low to medium heat and allow the tagine to reach a simmer. This can take some time so be patient. Once a simmer is achieved, reduce the heat to the lowest temperature necessary to maintain the simmer, and cook for 3 to 4 hours, or until the meat and carrots are very tender.
Lamb or Beef Tagine with Potatoes - Moroccan Meat and Potato Tagine
Lamb or Beef Tagine with Potatoes - Moroccan Meat and Potato Tagine
This easy tagine recipe is a popular family meal in Morocco. Use beef, lamb or goat meat. Carrots or other veggies can be added to the recipe. Use as much preserved lemon as you like – the more lemon, the more tangy the dish. Preserved lemons will also add saltiness, so adjust seasoning accordingly.
Moroccans serve Tagine with Potatoes directly from the tagine in which it was cooked. Moroccan bread is traditionally used as a utensil to scoop everything up. Harrisa can be offered as a condiment.
Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 45 minutes
Yield: 4 servings
Ingredients:
1 lb. (about 1/2 kg) lamb, beef or goat meat
1 1/2 lbs. (700 g) potatoes, peeled and sliced
1/3 cup olive oil
1 large onion, sliced
3 cloves garlic, pressed or finely chopped
2 teaspoons salt, or to taste
1 teaspoon ginger
1 teaspoon turmeric
1/2 teaspoon pepper
pinch of saffron threads, crumbled (optional)
small handful of parsley and cilantro sprigs, tied into a bouquet
large handful of red or green olives
1/2 or 1 whole preserved lemon, quartered
Preparation:
Clay or Ceramic Tagine Method
Pour the olive oil into the base of a tagine; arrange the onion slices across the bottom and distribute the garlic on top. Add the potato slices (you can arrange them neatly if you like) and place the meat on top of the potatoes in the center.
Sprinkle the spices as evenly as possible over the meat and potatoes. Add the parsley bouquet, the olives, the preserved lemon, and about 1 1/2 cups of water.
Cover the tagine and place on a diffuser over medium-low to medium heat and allow the tagine to reach a simmer. This can take some time so be patient. Once a simmer is achieved, reduce the heat to the lowest temperature necessary to maintain the simmer, and cook for 3 to 4 hours, or until the meat is very tender and can be broken with the fingers.
Conventional Pot or Pressure Cooker Method
Chop the onion rather than slicing it. Cut the potatoes into wedges rather than slices. Chop the parsley and cilantro.
Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a large pot or pressure cooker. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally. Add 3 cups of water and cover. If using a conventional pot, simmer the meat for about 1 1/2 hours; if using a pressure cooker, cook the meat with pressure for about 35 minutes, or a little longer if using lamb or goat meat.
Add the potatoes, olives and preserved lemon, adding water if necessary so that the broth almost reaches the top of the potatoes. Partially cover and simmer for about 15 minutes, or until the potatoes are tender and the sauce is reduced until thick. Towards the end of the cooking, taste for salt and adjust the seasoning if necessary.
This easy tagine recipe is a popular family meal in Morocco. Use beef, lamb or goat meat. Carrots or other veggies can be added to the recipe. Use as much preserved lemon as you like – the more lemon, the more tangy the dish. Preserved lemons will also add saltiness, so adjust seasoning accordingly.
Moroccans serve Tagine with Potatoes directly from the tagine in which it was cooked. Moroccan bread is traditionally used as a utensil to scoop everything up. Harrisa can be offered as a condiment.
Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 45 minutes
Yield: 4 servings
Ingredients:
1 lb. (about 1/2 kg) lamb, beef or goat meat
1 1/2 lbs. (700 g) potatoes, peeled and sliced
1/3 cup olive oil
1 large onion, sliced
3 cloves garlic, pressed or finely chopped
2 teaspoons salt, or to taste
1 teaspoon ginger
1 teaspoon turmeric
1/2 teaspoon pepper
pinch of saffron threads, crumbled (optional)
small handful of parsley and cilantro sprigs, tied into a bouquet
large handful of red or green olives
1/2 or 1 whole preserved lemon, quartered
Preparation:
Clay or Ceramic Tagine Method
Pour the olive oil into the base of a tagine; arrange the onion slices across the bottom and distribute the garlic on top. Add the potato slices (you can arrange them neatly if you like) and place the meat on top of the potatoes in the center.
Sprinkle the spices as evenly as possible over the meat and potatoes. Add the parsley bouquet, the olives, the preserved lemon, and about 1 1/2 cups of water.
Cover the tagine and place on a diffuser over medium-low to medium heat and allow the tagine to reach a simmer. This can take some time so be patient. Once a simmer is achieved, reduce the heat to the lowest temperature necessary to maintain the simmer, and cook for 3 to 4 hours, or until the meat is very tender and can be broken with the fingers.
Conventional Pot or Pressure Cooker Method
Chop the onion rather than slicing it. Cut the potatoes into wedges rather than slices. Chop the parsley and cilantro.
Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a large pot or pressure cooker. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally. Add 3 cups of water and cover. If using a conventional pot, simmer the meat for about 1 1/2 hours; if using a pressure cooker, cook the meat with pressure for about 35 minutes, or a little longer if using lamb or goat meat.
Add the potatoes, olives and preserved lemon, adding water if necessary so that the broth almost reaches the top of the potatoes. Partially cover and simmer for about 15 minutes, or until the potatoes are tender and the sauce is reduced until thick. Towards the end of the cooking, taste for salt and adjust the seasoning if necessary.
House In Morocco Up For Sale
Yves Saint Laurent's House In Morocco Up For Sale
The Tangier, Morocco, cliffside home of the late fashion designer Yves Saint Laurent is up for sale. Yves Saint Laurent and his partner Pierre Bergé purchased the property in 1998.
Now Christie's Great Estates have announced that Marrakech broker Majorelle Investissement is offering the house for sale with an undisclosed asking price.
The 9,700 square feet home, Villa Mabrouka (House of Luck) is in a superb cliffside position overlooking the Straits of Gibraltar.
Villa Mabrouka is approached through a courtyard garden that opens into an entrance hall with arcades and black and white checkerboard floor tiles.
Beautiful gardens designed by Madison Cox surround the main house, which opens through a Moorish-style entry flowing into a lobby with white Moroccan arcades.
Cox laid out the garden with towering palms, citrus and rolling lawns to emphasise the unfettered view across the sea.
The pool was carved out of a large rock and has an adjacent red stucco pavilion by American architect Stuart Church.
The interior design was by the legendary designer Jacques Grange. It was based on the house of an eccentric Englishman who moved to Tangier in the 1950s,' says Grange.
There are a couple of sitting rooms in the house including the Blue Room which is all done up in blue chintz and the Yellow Room in, surprise, yellow chintz.
Other public rooms include a dining room with bamboo walls, and office and a library that, according to listing information, exudes an English club atmosphere and a Colonial era fireplace.
There are, according to listing information, three bedrooms on the main level including two master bedrooms with verandas and private poopers as well as a third bedroom that also includes a private pooper.
There are two additional bedrooms that share a bathroom on the garden level where the professionally equipped kitchen is located.
Christie's also says it will offer a second sale from the art collection of Saint Laurent and Berge with auction house Pierre Berge and Associates on Nov. 17, 18 and 19 in Paris.
Monte-Carlo SBM To Open The Jawhar Resort In Marrakech
Monte-Carlo SBM To Open The Jawhar Resort In Marrakech
Monte-Carlo SBM, world renowned provider of luxury experiences, is launching its very first international development outside of the Principality of Monaco with Aerium Atlas Management.
Jawhar which means ‘Jewel' in Arabic is an exclusive private resort which is located in the historic Menara District of Marrakech, Morocco's alluring city of the desert, only a few minutes away from the airport and the medina.
Jawhar includes an exclusive 14 hectare resort set in majestic landscaped grounds. It features a gastronomic restaurant ‘Spoon' by renowned chef Alain Ducasse, a prestigious wellness centre by multi-award winning ESPA, which has one of Dr. Nadia Wolf's 8-elements preventative health centers, and a 93-suite hotel with a Royal Suite.
Jawhar includes an exclusive 14 hectare resort set in majestic landscaped grounds. It features a gastronomic restaurant ‘Spoon' by renowned chef Alain Ducasse, a prestigious wellness centre by multi-award winning ESPA, which has one of Dr. Nadia Wolf's 8-elements preventative health centers, and a 93-suite hotel with a Royal Suite.
There is also a state-of-the art cinema, business conference facilities, exclusive adult and children's VIP members clubs and a casino.
The Menara District itself features the legendary Menara Gardens and is to be the future home of a new luxury retail boulevard and a landmark museum designed by world-famous architect Sir David Chipperfield, with landscaped parks, squares and tree-lined boulevards providing discreet privacy.
Jawhar is most remarkable for its extraordinary collection of 25 private residences, the first homes ever to be managed by Monte-Carlo SBM.
Interiors of these outstanding properties are by celebrated French interior designer Jacques Grange, whose famous clients include Jackie Kennedy, Yves Saint Laurent and Valentino Garavani.
Prestigious Golf Resort Villa near to Marrakech
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Magical Morocco ..Sculpture in Morocco
Developing on his design-oriented couture work, Noureddine Amir incorporates kitchen objects and daily life into this textural piece. Amir’s larger-than-life form retains a human element while utilizing industrial materials. The burned metallic cleaning pads that cover the work are transformed from a utilitarian tool into an artistic medium. The “art object” adopts a collage aesthetic influenced by the post-petrol “objet dé-orienté” artistic production emergent in Morocco since the late 1990s.
The breathtaking work of travel photographer Walter Bibikow encompasses grandeur and delicacy. Journeying worldwide for 30 years, Bibikow has photographed numerous locales including Africa, Asia, Europe and North America. He often returns to a location several times to capture its unique nuances of season and light. Bibikow shoots a diversity of subjects, from icons to enigmas, all enhanced by meticulous research. His compelling digital images are used by stock photo agencies and photo buyers worldwide.
This frog is one of my favourites, I just love the way he looks and he is so smooth to touch. Sally carved her sculptures from pure pieces of alabaster or other natural materials and after this she has them cast in bronze resin.
I wanted to share with you some of the wonderful sculpture for sale done by Sally Joyston-Bechal. I love the organic shapes of her sculptures.
Sally has just made us this gorgeous rams head which we are going to put in Zamzam. A real Moroccan symbol, he has such elegance and character.
Developing on his design-oriented couture work, Noureddine Amir incorporates kitchen objects and daily life into this textural piece. Amir’s larger-than-life form retains a human element while utilizing industrial materials. The burned metallic cleaning pads that cover the work are transformed from a utilitarian tool into an artistic medium. The “art object” adopts a collage aesthetic influenced by the post-petrol “objet dé-orienté” artistic production emergent in Morocco since the late 1990s.
The breathtaking work of travel photographer Walter Bibikow encompasses grandeur and delicacy. Journeying worldwide for 30 years, Bibikow has photographed numerous locales including Africa, Asia, Europe and North America. He often returns to a location several times to capture its unique nuances of season and light. Bibikow shoots a diversity of subjects, from icons to enigmas, all enhanced by meticulous research. His compelling digital images are used by stock photo agencies and photo buyers worldwide.
Developing on his design-oriented couture work, Noureddine Amir incorporates kitchen objects and daily life into this textural piece. Amir’s larger-than-life form retains a human element while utilizing industrial materials. The burned metallic cleaning pads that cover the work are transformed from a utilitarian tool into an artistic medium. The “art object” adopts a collage aesthetic influenced by the post-petrol “objet dé-orienté” artistic production emergent in Morocco since the late 1990s.
The breathtaking work of travel photographer Walter Bibikow encompasses grandeur and delicacy. Journeying worldwide for 30 years, Bibikow has photographed numerous locales including Africa, Asia, Europe and North America. He often returns to a location several times to capture its unique nuances of season and light. Bibikow shoots a diversity of subjects, from icons to enigmas, all enhanced by meticulous research. His compelling digital images are used by stock photo agencies and photo buyers worldwide.
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