Shallot Tart with Thyme and Anchovy

Shallot Tart with Thyme and Anchovy

Shallot Tart

This Shallot Tart is very quick and easy to make.   The flavours are a good balance with sweet, caramelised shallots, salty anchovies, pungent thyme and creamy mascarpone on a base of crispy, buttery puff pastry.     If you are a vegetarian, you could replace the anchovies with olives or capers which both have a strong, salty taste.

I make a lot of similar tarts. Generally, the toppings on these puff pastry tarts are determined by what I have to hand in my kitchen but they usually include something cheesy or creamy and also something oniony plus a few stronger flavours to pep things up!   

This thyme which is one of my favourite herbs. I use it in lots of savoury recipes but also in sweet ones such as Thyme Ice Cream with Honey, Thyme Cake and Thyme Biscuits (Cookies) with Pinenuts.

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Shallot Tart

What you need to know about this recipe

  • There is no shame in using ready-made puff pastry  – it makes things so much easier – but if you can find a brand that says it is made with butter it will taste so much better!
  • I love shallots, partly because they generally have a milder, sweeter flavour than most onions.   It is easy to remove the skins using boiling water, as described below (step 4). I like that they can be eaten whole (or halved) rather than needing to be chopped or sliced like regular onions.
  • You can omit the anchovies if you want to make this tart vegetarian (or simply don’t like anchovies). A few olives or a sprinkle of capers are good vegetarian alternatives.
  • When you are putting the toppings onto the pastry, make sure that you leave a border of around 2 cm (1 inch) around the edge.  This will mean that you get a lovely crispy edge of risen pastry.
  • I think this tart is best eaten hot with the pastry crisp from the oven.

Shallot Tart

Other quiche and tart recipes

Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Some of my favourites are listed below.

Loved this recipe? Checkout the Recipe Index.

Recipe for Shallot Tart with Thyme and Anchovy

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Shallot Tart with Thyme and Anchovy

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: for 6 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This Shallot Tart with Thyme and Anchovy makes an easy and very tasty lunch or supper.  The combination of crisp buttery pastry, sweet shallots, fragrant thyme and salty anchovy is superb!


Scale

Ingredients

500 g (1lb) pack of ready-made puff pastry (get one made with butter if you can)
A little plain flour
A few sprigs of fresh thyme or 2 teaspoons of dried thyme
1 tin of anchovies
500 g (1lb)  of shallots
150 g (5 oz) of mascarpone


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Lightly dust your oven tray with flour.
  3. Roll out the puff pasty into a large rectangle and place on your oven tray.
  4. Remove the skins from your shallots.  The easiest way of doing this is to put them in a small saucepan, cover with boiling water and leave for 3 minutes.  Then drain off the water and the skins will be easy to remove.
  5. Cut each peeled shallot in half.  Place shallots in a small frying pan with a little butter and cook very gently until golden and softened.  This should take around 10 minutes.
  6. Spread the mascarpone over the puff pastry.  Leave a border of around 2 cm (1 inch) around the edge.  This will mean that you get a lovely crispy edge of risen pastry.
  7. Sprinkle with thyme leaves and small pieces of anchovy.  Then add the cooked shallots.
  8. Place the tart in the oven and cook for 20 minutes until the pastry is crispy and golden.
  9. The tart can be eaten hot, warm or at room temperature.   I like it best hot.

Keywords: shallot tart, thyme, anchovy

This recipe has been shared on #CookBlogShare with Peachicks Bakery and #FiestaFriday with Fiesta Friday 

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Fish Pie Recipe

Easy Fish Pie

This easy Fish Pie is one of my favourite comfort food recipes. The filling consists of delicate fish fillets, prawns and sliced hard boiled eggs in a creamy white sauce. It is covered with buttery mashed potato and topped with a sprinkle of tangy mature cheese. The milk that is used to cook the fish then forms the basis of the sauce which means that there is a double hit of flavour. If I make this for my family, I feel that I am doing full-on food-related nurturing!

There are a few steps involved in making the pie but they are all very simple and they can be done in parallel. For example, you can prepare the potatoes and the eggs while the fish is cooking. I find it quite therapeutic to put this pie together ready for a family supper or lunch. I will sometimes make it on the day that we are planning to eat it. However, quite often, I will make it a day ahead and re-heat it which means that it can be on the table within half an hour.

Another brilliant aspect of this pie is that all you need to accompany it is a green vegetable, steamed beans or peas, or maybe some carrots. You need nothing else as the pie includes both filling and potato. This is great if you are entertaining as you can spend time with your guests.

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What you need to know about this Fish Pie Recipe

  • You can use any kind of fish to make this recipe. I like to use a combination of different kinds but you can just use one kind if you prefer. Good options are salmon or any kind of white fish (cod, haddock, hake, pollack). If you don’t want to add prawns, you can just increase the quantify of fish.
  • Whatever kind of fish you use, you must use ensure that it is filleted. You do not want any bones lurking in your pie. It is worth checking the fillets to make sure that all the bones have been removed before cooking the fish (step 2).
  • I include hard boiled eggs in my fish pie. I do this because my mother added them to her fish pie and because I love the combination of egg and fish. However, I understand that not everyone is a boiled egg fan. If you don’t like them, it is fine to leave them out.
  • You can freeze the pie once it has been assembled (step 10) and keep it for three months. Make sure that you assemble your pie in a freezer-proof container. Allow the pie to cool to room temperature. Wrap the whole container in cling-film or foil and freeze. When you want to use it, allow it to defrost in the fridge and then take it out and allow it to reach room temperature. You can then remove the wrapping and heat in the oven for 30 minutes.

Loved this recipe? Checkout the Recipe Index.

Step-by-step recipe

Place fish fillets in an oven-proof dish

Add chopped onion, bay leaves and pepper to the milk

Pour the milk over the fish fillets and cook for 15 minutes. Remove the cooked fish and retain the flavoured milk to make the sauce.

Hard boil the eggs.

Put the cooked fish fillets and hard boiled eggs into the oven-proof dish.

Make the white sauce using the retained milk. Add the prawns and then pour the sauce over the fish and eggs.

Cover with mashed potato and top with grated cheese.

Cook for 15 minutes (or 30 minutes if reheating from room temperature).

Loved this recipe? Checkout the Recipe Index.

Other simple suppers

I am always on the look-out for simple supper or lunch recipes. I need things that are easy to make and can, if required, be made in advance. In addition to this Fish Pie recipe, I also have a few others that I make regularly.

I love easy stew recipes, particularly if they have a bit of an exotic twist, and often make Lemon Chicken with Olives and Moroccan Seafood Stew.   Both of these are very simple but taste delicious.  They are great week-night recipes but also are good if you are entertaining.

I also have a huge repertoire of pasta recipes including Smoked Salmon Pasta and Mushroom and Chestnut Pasta plus a few easy sauces such as Mint Pesto and basic Tomato Sauce.

Another good option for a simple supper is a savoury tart. These can be eaten hot or at room temperature and are easily portioned.  Some of my favourites include Onion Tart,  Carrot and Coriander Tart and Beetroot Tart.

Other seafood recipes

If you love seafood, you might like some of my other recipes.

Easy Fish Pie recipe

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Fish Pie

Fish Pie Recipe

  • Author: Tastebotanical
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 1 hour
  • Yield: Serves 8 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: English

Description

This easy Fish Pie combines fish fillets, prawns and hard boiled egg slices in a creamy white sauce.  It is covered with mashed potato and topped with a sprinkle of tangy cheese.


Scale

Ingredients

  • 900 g (2 lb) fish fillets (cod, haddock, salmon etc)
  • 425 ml (3/4 pint) milk
  • 1 small onion
  • 1 bay leaf
  • Salt and pepper
  • 5 eggs (optional)
  • 25 g (1 oz) butter
  • 25 g (1 oz) plain flour
  • 165 g (6 oz) raw peeled prawns
  • 675 g (1 1/2 lb) potatoes
  • A little butter and milk
  • A little hard cheese (eg cheddar)

Instructions

  1. Heat your oven to 180 C, 400 F or Gas Mark 4.
  2. Put the raw fish fillets into a large oven-proof dish.   Pour over the milk.  Peel and roughly chop the onion and add this to the dish together with the bay leaf.  Season with salt and pepper.   
  3. Put the dish in the oven for 15 minutes until the fish fillets are cooked.   
  4. Remove the dish from the oven.  Leave the cooked fish in the dish.  If any of the fillets had skin on them, this can now be easily removed.  Strain the milk into a measuring jug and set it aside.  Discard the onion pieces and bay leaf.
  5. If you are using eggs, place the raw eggs in a small saucepan and cover with cold water.  Bring to the boil and then simmer for 6 minutes.   Remove the eggs from the pan and immediately place them in a pan of cold water to stop the cooking process.    When the eggs are cool enough to handle, remove the shells, slice the eggs and place them in the oven-proof dish with the cooked fish.
  6. Melt the butter in a small saucepan.  Add the flour and stir to combine.  Cook gently for 2 minutes.  Remove from the heat and gradually add the milk in which the fish was cooked.   Then return the pan to the heat and simmer until the sauce starts to thicken.  This will take around 5 minutes.
  7. Put the raw prawns into the saucepan of sauce and cook for 3 minutes until they turn pink.
  8. Pour the sauce containing the prawns over the cooked fish and egg slices.   
  9. Make the topping by peeling the potatoes and chopping into large chunks.  Put the potato pieces into a saucepan of cold water with a pinch of salt.   Bring to the boil and then simmer for 25 minutes.  Drain the cooked potatoes and mash them with a knob of butter and a little milk.
  10.  Spread the mashed potatoes over the fish mixture.  Top with a few small knobs of butter and a little grated cheese.
  11. Put the pie in the oven and cook for 15 minutes until the top is golden brown.    If you assemble the pie in advance, you will need to re-heat it for around 30 minutes from room temperature.

Keywords: fish, pie

This recipe has been shared on #CookBlogShare with Lost in Food and #FiestaFriday with Fiesta Friday

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Carrot and Coriander Tart

Carrot and Coriander (Cilantro) Tart

Carrot and Coriander (Cilantro) Tart

This easy, make-ahead Carrot and Coriander Tart has a brilliant balance of sweet and savoury. Carrot and coriander is a classic flavour combination. It is often found in soup and salads but I thought it would work in a tart. The addition of the green herby flavour of coriander highlights the sweet, earthy taste of the carrots. I roast the carrots before adding them to the tart in order to bring out their flavour.

There are not very many recipes for Carrot Tarts but lots for those filled with squash or pumpkin. I think this is a pity as carrots have the same flavoursome sweetness and are available all year around. In addition, they are a fantastic partner for warm spices such as cumin, ginger and coriander. I also have another recipe for a different type of Carrot Tart, which uses whole carrots with orange and ricotta on a base of puff pastry.

Carrot and Coriander (Cilantro) Tart

What you need to know about this Carrot and Coriander (Cilantro) Tart
  • I generally make my own pastry. After years of avoiding doing this, I found out quite recently that it is actually quite quick and easy. I think home-made shortcrust pastry tastes better than ready-made too. However, if you do not have the time or inclination to make your own pastry, it is fine to use ready-made.
  • Whether you make your own pastry or use ready-made, it is really important to bake the empty pastry case before adding the filling (step 7). This will ensure that the pastry is cooked through and that the base of the tart is not soggy.
  • Roasting the carrot slices in the oven is a vital part of this recipe as it brings out their natural sweetness. This is further enhanced by adding the dry spices – cumin, ginger and coriander – and a little honey. I use this method of preparation to make a side-dish, Spiced Carrots with Lemon and Honey, which can be eaten either warm or at room temperature.
  • I think the combination of fresh coriander (cilantro) and carrot is brilliant. However, I know that not everyone is a fan of this distinctively-flavoured herb. If you like the sound of this tart but are a hater of fresh coriander, you can just leave it out. Alternatively, you could substitute another fresh herb, such as parsley.
  • This tart can be eaten hot from the oven or at room temperature. If you are not going to eat it immediately after you have made it, allow it to cool to room temperature. You can then keep it in the fridge for two or three days. When you are ready to eat it, remove it from the fridge and leave for at least an hour at room temperature so that it is no longer chilled. If you eat it when it is chilled, the flavour will not be as good.
What goes well with Carrot and Coriander (Cilantro) Tart?

I make this tart all year around. In winter, I will serve it hot from the oven along with potatoes, either baked or boiled, and a green vegetable. In summer, I generally serve it with a choice of salads. I tend to include a carbohydrate-based salad – such as potato salad or a pasta or rice salad – plus a green salad and one other salad. I have a lot of salad recipes and some of my favourites to go with my Carrot and Coriander Tart are listed below.

  • Broad Bean Salad – the freshness of green broad beans and the saltiness of feta cheese goes very well with the sweet, roasted carrots
  • Fried Aubergine (Egg plant) with Soy and Honey – this easy salad has a sweetness from the honey and a brilliant umami flavour from the soy. Honestly, if you think you don’t like aubergine, you need to try this salad!
  • Red Cabbage Coleslaw – simple, crisp cabbage and carrot, sweetened with apple, in a light mayonnaise dressing.
  • Roasted Beetroot Salad with Yogurt and Tahini – the sweetness of the roasted beetroot and the earthiness of the tahini are a good flavour combination with the carrots and coriander in this tart.
  • Roasted Pepper Salad – a really simple salad using sweet roasted peppers which go very well with the sweetness of this tart.
  • Thai Cucumber Salad – a fresh, Asian-inspired salad which balances the sweet flavours in this tart.

Loved this recipe? Check out the Recipe Index

Other quiche and tart recipes

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Carrot and Coriander Tart, some of my favourites from this are listed below.

Loved this recipe? Check out the Recipe Index

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Carrot and Coriander (Cilantro) Tart

Carrot and Coriander Tart

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 6 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This easy vegetarian tart combines the classic flavours of carrot and coriander (cilantro).


Scale

Ingredients

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g (5 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water 

For the filling:

  • 450 g (1lb) carrots
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons of runny honey
  • A large bunch (approximately 25 g or 1 oz) of fresh coriander
  • 120 ml (4 fluid oz) double cream
  • 2 eggs

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Peel the carrots and chop into thin disks.    
  4. Put the carrot disks onto a baking tray.  Add the olive oil.  Season with salt and pepper.
  5. Bake the carrot disks in the oven for around 30 minutes until they are soft and slightly brown at the edges.
  6. Remove the carrot disks from the oven and put  in a bowl.  Add the cumin, ginger and ground coriander together with the honey.  Stir to combine and set aside to cool slightly.  
  7. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 20 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined. 
  9. Wash and finely chop the fresh coriander.
  10. Place the carrot mixture and chopped coriander in your pastry case and then pour in the egg mixture.
  11. Place your quiche or flan dish in the oven and cook for 25 minutes.
  12. The tart can be eaten hot, room temperature or cold.

Keywords: carrot, coriander, cilantro, tart, quiche, vegetarian

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and  Petra @ Food Eat Love

Loved this recipe? Checkout the Recipe Index.

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Onion Tart

Onion Tart with Wild Garlic and Herbs

This Onion Tart combines sweet, caramelised onions with a selection of herbs. I have used chives, parsley and wild garlic, which is in season in England in late spring and early summer. However, you can use any herbs that you like and which are available.

Onion and Wild Garlic Tart

What you need to know about this Onion Tart recipe

  • I generally make my own pastry. I was a late learner when it came to pastry and for years used ready-made versions. However, a few years ago I decided I had to get to grips with pastry-making and discovered how easy it is. If you have the time to make your own pastry, it is really worth doing as the taste will be much better than anything you can buy in the shops. However, if you don’t have the time or inclination, you can make this recipe using ready-made pastry and it will still taste pretty good.
  • Whether you are making your own pastry or using ready-made, it is really important to bake the empty pastry case in the oven for 20 minutes before you add the filling (step 7). This sets the pastry and means that it is properly cooked so it will be crisp and delicious rather than soft and soggy.
  • It also makes a huge difference to the taste of your tart if you make sure that the onions are soft and caramelised (step 5). Keep the burner as low as possible, stir occasionally and watch that they don’t burn. You want the end result to be very pale golden brown. Taste them to check and if you wish you can add a little brown sugar to sweeten them up a bit more.
  • You can use any combination of herbs in this recipe. However, soft herbs work better than woody herbs (such as rosemary). Also, you need to be aware that some herbs (such as mint) have particularly strong flavours and will overpower others. I used chives, parsley and wild garlic in roughly equal amounts for my recipe. I’ve listed a few other herbs and flavourings that I think go well in this tart but please feel free to experiment.
    • Tarragon – I would use it on its own and put less (between one and two tablespoons) in the tart as it has a strong flavour.
    • Sage – a classic partner for onion and again I would put less in the tart as has a strong flavour.
    • Thyme – one of my favourite herbs but it can be a bit fiddly getting all the little leaves off the woody stems. I would combine this with a few other herbs such as chives or parsley.
    • Garlic – if you are not using wild garlic, you can add a clove of garlic to the onions once they are caramelised and cook for one or two minutes (step 5).
Onion Tart with Wild Garlic
About Wild Garlic

When I lived in London, I ordered a weekly vegetable box which contained a selection of vegetables. I didn’t get to choose what was in the box – I was just given what was in season. Opening the box was a bit like a mini-birthday every week . Sometimes you opened it up and were delighted. Sometimes you opened it up and were a bit disappointed. There were definitely times when I thought that I had really eaten all the swedes that I ever wanted to eat.

One of the best extra things I got in the box was a big bunch of wild garlic. It seemed so fresh and exotic with its pretty white flowers. I wasn’t entirely sure whether I would cook with it or put it in a vase. I tried many times after that to get hold of it when I was in London but never succeeded. It was clearly a rare and special ingredient.

Later I moved to a rural part of Gloucestershire to a house situated by a small wood. In early May, the first year I lived there, I started to get garlicky wafts of scent whenever I went in the garden. Slightly puzzled, I went for a walk in the wood and found that it was covered in a carpet of small white flowered plants. I discovered that wild garlic is to be found in early summer in many woodland areas and is clearly not so rare after all!

It is well worth looking out for wild garlic in early summer. As with any foraged food, you need to make sure that you have identified the plant correctly. In the case of wild garlic, this is pretty easy as you just need to crush one of the garlic-scented leaves to check.

Other quiche and tart recipes

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Onion Tart, some of my favourites from this are listed below.

Loved this recipe? Check out the Recipe Index

Recipe for Onion Tart with Wild Garlic and Herbs

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Onion Tart with Wild Garlic

Onion Tart

  • Author: Tastebotanical

Description

This easy vegetarian Onion Tart is flavoured with a selection of fresh herbs including wild garlic.  It is fresh and tasty and can be eaten warm or at room temperature.


Scale

Ingredients

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g (5 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

 

For the filling:

  • 4 large onions – about 450 g (1lb) 
  • 50 g (2 oz) butter and 1 tablespoon oil
  • Salt and pepper
  • 1 teaspoon brown sugar (optional)
  • A bunch (approximately 15 g or 0.5 oz) of mixed fresh herbs such as Wild Garlic, Chives and Parsley
  • 120 ml (4 fluid oz) double cream
  • 2 eggs

 


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Peel and chop the onions.
  4. Heat the butter and oil in your frying pan.   It helps if the pan is good quality with a thick bottom as this will disseminate the heat evenly and prevent burning.
  5. Add the onions to the pan, season with salt and pepper,  and cook at a very low heat for about 30 minutes.  Keep an eye on them to make sure they are not burning and stir occasionally.  The onions are done when they are light brown, soft and, when tasted, are sweet.  You can add a teaspoon of brown sugar to increase  the sweetness of the onions at this stage if you wish.
  6. Set the onion mixture aside to cool slightly.
  7. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 20 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined. 
  9. Wash and finely chop the fresh herbs.
  10. Place the onion mixture and chopped herbs in your pastry case and then pour in the egg mixture.
  11. Place your quiche or flan dish in the oven and cook for 25 minutes.
  12. The tart can be eaten hot, room temperature or cold.

Loved this recipe? Check out the Recipe Index

This recipe has been shared on #CookBlogShare with Cooking with My Kids  and #Fiesta Friday with Fiesta Friday and  Liz @ Spades, Spatulas & Spoons

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Lemon Chicken with Olives

Lemon Chicken with Olives

Lemon Chicken with Olives is a simple stew, enhanced by saffron, ginger and cinnamon. It is based on a traditional Moroccan recipe which uses preserved lemons, rather than fresh lemons. The spices are warm, fragrant and gentle and the olives give an extra dimension of flavour to the sauce. The lemon is a fantastic flavour partner for rather than chicken and adds a freshness and vibrancy to the finished dish.

This is one of those brilliant recipes which are easy to prepare, can be made in advance and which are great for a weeknight supper but are also not out of place if you are entertaining. All you need to add is some couscous to soak up the delicious sauce and maybe some green vegetables such as beans, peas or broccoli.

Lemon chicken

What you need to know about Lemon Chicken with Olives

  • Make sure that you cook the onions slowly at the start of the recipe to ensure that they are sweet and caramelised. This will add depth of flavour to your finished dish.
  • The chicken pieces do not need to be browned before you add liquid to the casserole. When I make other chicken stews, I will brown the chicken as I have been taught that this will enhance the flavour. However, I was told many years ago in Morocco that this is not the usual practice when making this type of stew. Removing this stage makes this stew even quicker and easier and so I never do it when making this Moroccan-style stew.
  • The difference between having a so-so chicken stew and a rich and delicious chicken stew is making sure that you reduce the sauce (step 7). At this point you remove the chicken pieces and set them aside so that they do not become overcooked while the sauce is reducing.
  • You can make this recipe in advance and re-heat it.
Lemon chicken

Loved this recipe? Checkout the Recipe Index.

Other simple suppers

This recipe for Lemon Chicken with Olives is one of my regular weeknight supper options. It is easy, tasty and uncomplicated and can be made in under an hour. It can also be made in advance and then quickly re-heated. Although it is simple to make, it is also special enough to serve if I am entertaining. Here are some of my other simple supper recipes.

  • Macaroni Cheese – this is a brilliant make-ahead vegetarian recipe which has a secret layer of caramelised onions and a bit of cayenne to balance its rich cheesiness. Topped with a layer of crisp breadcrumbs it is perfect served with a simple green salad.
  • Creamy Mushroom Pasta – this is simple vegetarian sauce combines mushrooms and chestnuts and lots of garlic. It can be used with any kind of pasta but I prefer it with short pasta such as gigli or penne.
  • Spaghetti with Smoked Salmon – this simple recipe can be made in 15 minutes. Smoked salmon trimmings are combined with fennel and chives and a squeeze of lemon.
  • Moroccan-style Seafood Stew – this simple but luxurious stew combines warm spices with seafood of your choice (prawns, mussels, clams or white fish). Serve with couscous to mop up the delicious juices.

Lemon Chicken with Olives

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Lemon chicken

Lemon Chicken with Olives

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: Serves 6 1x
  • Category: Stew

Description

This easy Lemon Chicken with Olives and warm spices  is the perfect simple supper recipe.


Scale

Ingredients

  • 2 onions
  • 3 tablespoons olive oil
  • 3 garlic cloves (crushed)
  • Pinch of saffron
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • Salt and pepper
  • 1 kilo free-range chicken legs and thighs
  • A handful of green olives
  • Juice of one lemon

Lemon chicken

 

 


Instructions

  1. If using oven, set to 180 C, 350 F or Gas Mark 4 (see point 6)
  2. Peel and chop the onions.
  3. Heat the olive oil in your casserole and add the chopped onions.  Season with salt and pepper.  Cook gently for around 10 minutes until the onions have softened.
  4. Add the crushed garlic cloves, saffron, ginger and cinnamon  to the onions. Then add the chicken pieces.
  5. Add sufficient water to almost cover the chicken pieces and bring to the boil.
  6. You can now either transfer the casserole to your oven or cover it and continue to allow it to simmer gently on the top of your stove.   In either case, the chicken will be cooked in 30 minutes. 
  7. Then remove the chicken pieces from the casserole and place in another bowl.  Remove the lid from your casserole and add the lemon juice and olives.  Simmer uncovered on the top of your stove until the liquid has reduced to half its volume.  This will take around 15 minutes.  It will have thickened slightly and will taste rich and tangy. 
  8. Put the chicken pieces back into the casserole and reheat.

Lemon chicken


Keywords: stew, chicken, Moroccan, lemon, olives

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and  Mollie @ Frugal Hausfrau

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Lemon chicken
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