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

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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

Loved this recipe? Checkout the Recipe Index.

Lemon chicken
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St Clement’s Cake

St Clement’s Cake – easy orange and lemon cake

St Clement’s Cake is an easy loaf cake flavoured with fresh orange and lemon. It is a variant on a drizzle cake, as the citrus juices, mixed with icing sugar, are poured on to the warm cake. When cooled, this gives makes the cake extra zesty and moist with a sugary topping.

I love drizzle cakes and often make both Lemon Drizzle and Orange Drizzle. This cake resulted from an idea to do a combination. I think it works well as the orange adds extra flavour to the sharp lemon. If you have ever been avoiding alcohol and have ordered a St. Clement’s, consisting of half and half lemonade and orange juice, in an English pub or bar then you will have an idea of how this cake will taste.

St Clement's Cake
In praise of citrus

I am a huge fan of citrus flavours in baking and desserts. If you like those zesty flavours too, here are some pointers.

  • The flavour of citrus fruits is concentrated in the zest rather than in the juice. Grated citrus zest is a brilliant way to get maximum flavour into your food. However, make sure that you buy unwaxed fruit and that you wash it before grating. Also, use a fine grater as you do not want big lumps of zest in your cake. Stop grating when you get to the white pith, underneath the zest, as this is bitter and does not add anything to the flavour.
  • You can adapt many recipes to use different types of citrus fruits. I have a number of variations on a Lemon Drizzle Cake including Blood Orange Drizzle Cake and Lime and Coconut Drizzle Cake. However, the amount of juice produced by one kind of citrus fruit may be less than another and some are more acid than others. For example, if you are substituting limes for lemons, you will need double the number.
  • Citrus juice, as well as adding some flavour and sourness, also has other very useful properties. For example, when making Lime Cheesecake, it is the chemical reaction between the lime juice and the dairy products that causes the cheesecake mixture to set.
Other citrus baking and dessert recipes
St Clement's Cake
Why St Clement’s?

In case you are wondering, the name comes from the 18th century English nursery rhyme and folk song which refers to the bells of a number of churches situated near the City of London. The first verse is Oranges and lemons say the bells of St. Clement’s. I have happy memories of singing this song as a child and, more recently, with my own children. I am also a born and bred Londoner who worked in the City for many years and was delighted to find many of the churches that are mentioned in the song still standing. The full lyrics are included below.

Oranges and lemons,
Say the bells of St. Clement’s

You owe me five farthings,
Say the bells of St. Martin’s

When will you pay me?
Say the bells at Old Bailey

When I grow rich,
Say the bells at Shoreditch

When will that be?
Say the bells of Stepney

I do not know,
Says the great bell at Bow

Here comes a candle to light you to bed,
And here comes a chopper to chop off your head!
Chop chop chop chop the last man is dead

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St Clement's Cake

St Clement’s Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf cake (serves 6-8) 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This quick and easy St Clement’s Cake is flavoured with zesty fresh orange and lemon.


Scale

Ingredients

  • 125 g butter 
  • 175 g caster sugar
  • 2 eggs
  • 175 g self-raising flour
  • 4 tablespoons of milk
  • 1 lemon and 1 orange (both unwaxed and washed)
  • 200 g icing sugar

St Clement's Cake


Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Grease a 450 g loaf tin and line the bottom with baking parchment.
  3. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  4. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  5. Once the eggs have been incorporated add the rest of the self-raising flour.
  6. Add the milk and the grated zest of your lemon and orange.
  7. Spoon the cake mixture into your prepared loaf tin.
  8. Put the tin in the oven and bake for 45 minutes.
  9. While the cake is baking, put the juice from your orange and your lemon in a small saucepan.  Heat gently with the lid off until the liquid is reduced by half.  Then add the icing sugar to form a thick syrup.
  10. Remove the cake from the oven and immediately pour the syrup over the top.
  11. Leave the cake in the tin to cool completely before removing.   If you try and take it out while it is still warm it may fall apart as it will be very moist due to the syrup.

St Clement's Cake


Keywords: cake, orange, lemon, loaf cake, St Clement’s

This recipe has been shared on #CookBlogShare with Curly’s Cooking and #Fiesta Friday with Fiesta Friday and Jhuls @ The Not So Creative Cook and Laurena @ Life Diet Health

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.
Lemon Curd Ice Cream
Lemon Curd Ice Cream
Lemon Pavlova
Lemon Pavlova
Lime Cheesecake
Lime Cheesecake
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Lemon Sponge Cake with Edible Flowers

Lemon Sponge Cake with Elderflower and Edible Flowers

This lemon sponge cake, flavoured with elderflower cordial and decorated with edible flowers, is the perfect show-stopper for a spring celebration. I bring it out for Mothers’ Day and Easter and also for spring birthdays.

There are lots of things that I love about this cake. First off, it is delicious! Lemon and elderflower are great flavour partners. Secondly, it is really easy to make. It is just a simple lemon sponge, perked up with the fantastic floral taste of elderflower cordial, sandwiched with lemon curd and covered in simple lemon and elderflower buttercream. It is also really easy to decorate. You do not need any icing or cake-decoration skills to produce a really striking cake. It is a doddle to cover the cake with the buttercream. Then all you have to do then is to get creative and add the fresh edible flowers. If there are any bits of the icing that are less than perfect, just cover them up with a flower!

As with all sponge cakes, this cake is best if it is eaten as soon as possible. You can make it a day ahead but any longer than that and it won’t be as good. However, you can make the sponge cakes and then freeze them if that makes things easier. After they have cooled, wrap in cling film and put in the freezer. When you are ready to use, allow to defrost and then sandwich them together, add the icing and decorate.

I make my own lemon curd and elderflower cordial and you can find recipes on this blog. However, there is absolutely no need to do this. A good quality shop-bought lemon curd is fine to sandwich the cakes together and there are lots of great ready-made brands of elderflower cordial. Having said that, it is really fun to make your own if you have time!

Using edible flowers – what you need to know

As you might have worked out from the name of my blog, I love using edible flowers. For someone who really appreciates the visual impact of the food that they eat, but has little decorative skill (piping sugar roses really is not my thing), edible flowers are the perfect ingredient. If you have never used edible flowers before, this is what you need to know.

  • There are many varieties of flower that are edible. There are also many that are not either because they don’t taste very nice or because they are harmful if eaten. It is vital that you know what varieties of flowers you can use in your cooking. If in doubt, don’t use it!
  • Similarly, you need to be sure that the flowers that you are using have not been treated with any chemicals (pesticides or fertilisers) that might be harmful to you. The best way to be sure of this, is to obtain your flowers from a location that you know to be safe such as your own garden. Alternatively, you can now buy edible flowers from suppliers such as Ocado or Fine Food Specialist. Do not use flowers from the florist as they will often be chemically treated to prolong their life.
  • Broadly speaking, edible flowers fall into three categories. Firstly, there are flowers that are primarily decorative. They include lilac, primroses, violas and pansies. Secondly, there are flowers that are decorative but also provide a flavour. These include roses, lavender, elderflowers and dandelions which are generally used in sweet recipes and the flowers of many herbs, such as chives or thyme, which are generally used in savoury recipes. Thirdly, there are flowers which actually form part of the dish. These include peppery nasturtiums which can liven up a salad or courgette flowers which can be stuffed and then either fried or steamed.
  • Before you use your edible flowers, you need to make sure that they are clean. I soak mine in a bowl of cold water for around 10 minutes and then let them dry out on a clean kitchen towel for a further 5 minutes.
  • If you are using edible flowers to decorate a cake, you need to add them just before you are ready to serve it up. This is because the flowers will only keep fresh for a few hours once they have been stuck to the cake. I will keep my decorative flowers in a bowl of water until just before I need to use them. They keep fresh for a couple of days if kept in a bowl of water.
Other recipes using edible flowers

If you would like to explore using edible flowers, I have a lot of recipes that use them for decoration and flavour.

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Lemon Sponge Cake with Edible Flowers

Lemon Sponge Cake with Elderflower and Edible Flowers

  • Author: Tastebotanical
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 1 hour
  • Yield: Serves 810 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This Lemon Sponge Cake, flavoured with elderflower cordial and decorated with edible flowers, is probably the easiest show-stopping cake you will find!


Scale

Ingredients

For the cake

  • 450 g butter
  • 450 g caster sugar
  • 8 eggs
  • 400 g self-raising flour
  • 50 g cornflower
  • 2 teaspoons baking powder
  • 3 tablespoons milk
  • 3 tablespoons elderflower cordial
  • Grated zest of 1 lemon

For the decoration

  • 250 g butter
  • 500 g icing sugar
  • Juice of 1 lemon
  • 2 tablespoons of elderflower cordial
  • 8 tablespoons of lemon curd
  • Edible flowers (primroses, pansies, roses)

You will also need three 18 cm loose-bottomed sandwich tins.


Instructions

  1. First make your cakes. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  3. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  4. Once the eggs have been incorporated add the rest of the self-raising flour and the cornflower.
  5. Add the milk, elderflower cordial and the grated lemon zest.
  6. Grease your Victoria Sandwich tins or containers and then add the cake mixture.
  7. Bake your cakes in the oven for around 35 minutes.  They are done when they are golden brown, springy to the touch and have shrunk away from the edge of the tin.  You can test this by inserting a skewer in the middle of the cake – if it comes out cleanly with no mixture attached, your cake is done.
  8. Allow your cakes to cool on a rack before removing them from the tins or containers. 
  9. Next prepare the icing and decoration. Beat the butter and icing sugar together in a food processor or using a hand blender.  Add the lemon juice and elderflower cordial and beat until the mixture is pale and smooth.
  1. Spread 4 tablespoons of lemon curd on top of one of the cakes.  Place the second cake on top of it.  Spread 4 tablespoons of lemon curd on top of the second cake.  Place the third cake on top of it.
  2. Spread the lemon buttercream over the top and sides of the cake.  
  3. Decorate with edible flowers.  

 

 

 


Notes

  1. Make sure that you are using varieties of flower that are safe to eat and that they have not been chemically-treated.  Wash flowers before  use.

Keywords: cake, lemon, elderflower, edible flowers

This recipe has been shared on #CookBlogShare with Feast Glorious Feast, and #BakingCrumbs with Apply To Face Blog and #Fiesta Friday with Fiesta Friday and [email protected], Spoons and Spatulas

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Lime Cheesecake

Easy, make-ahead, no-cook Lime Cheesecake

This Lime Cheesecake is the perfect dessert for a celebration or a family dinner. You can make it in advance, it does not require cooking and it has a fantastic combination of creaminess with zesty citrus. It is not too heavy which, combined with its citrus zest, makes it the perfect ending to a special meal.

I make all types of cheesecakes, and also desserts such as Banoffee Pie which have a similar biscuit base. There is something about the combination of the smashed-up buttery biscuit with a creamy topping which seems to be popular with all ages! Smashing up the biscuits is also quite therapeutic..

This is a no-bake recipe. I think the way that it works is almost magical. The citrus juices react with the cream cheese and the cream causing it to solidify. The mixture may seem too liquid when it is first combined but, once it has been poured into the tin and left for a couple of hours, it will have firmed up.

All things citrus – lovely limes and lovely lemons..

I love all things citrus and would take the lemon or lime flavoured dessert over chocolate any day of the week. (I accept I may be in the minority!) If you share my love of citrus, and like this Lime Cheesecake, you might also like some of my other recipes such as Lemon Pavlova, Lemon Curd Ice Cream, Lemon Drizzle Cake or Blood Orange Cake.

Easy Lime Cheesecake

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Lime Cheesecake

Lime Cheesecake

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15
  • Yield: Serves 6 1x
  • Category: Cheesecake
  • Cuisine: English

Description

This tangy, make-ahead no-cook lime cheesecake is such an easy dessert.  Its not too heavy and its zesty citrus flavour is perfect at the end of special meal.

 


Scale

Ingredients

  • 175 g digestive biscuits
  • 75 g butter
  • Grated zest and juice of 2 limes
  • Grated zest and juice of 1 lemon
  • 115 g caster sugar
  • 350 g cream cheese
  • 150 ml double cream
  • Fresh lime slices to decorate (optional)

Lime Cheesecake


Instructions

  1. Crush the digestive biscuits into crumbs.  I have two methods to do this – both equally therapeutic.  Either I put the biscuits in a plastic sandwich bag and then bash with a rolling pin or I put the biscuits in a metal bowl (the one from my food processor is perfect) and bash with a rolling pin.
  2. Melt the butter.  I generally do this by putting it in a bowl and heating briefly in the microwave.
  3. Stir the melted butter into the crumbs.
  4. Press the buttery crumbs into a 20 cm loose-based flan or cake tin.  Put the tin into the fridge while you get on and prepare the other ingredients.  The butter will cool and solidify and mean that the base of your cheesecake is stable.
  5. In a bowl, mix the zest and juice of the limes and lemon with the sugar and cream cheese.
  6. Beat the double cream until it forms soft peaks and then fold it into the mixture.   The mixture will look lumpy and also a bit runny.  Do not worry – it is supposed to look like that!
  7. Spoon the mixture over the biscuit crumb base. 
  8. Leave the cheesecake in the fridge for several hours, ideally overnight, to set.  The acid from the citrus fruit will react with the cream and cream cheese and form a firm mixture so that it should be easy to remove from the tin when you are ready to eat it.
  9. If you wish, you can decorate the top of the cheesecake with fresh lime slices or some grated lime zest.

 

Lime Cheesecake


Keywords: cheesecake, lime, lemon

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #FiestaFriday with Fiesta Friday and [email protected]

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Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Lime Drizzle Cake with Coconut

Lime Drizzle Cake with Coconut

Easy loaf cake combining tropical flavours of lime and coconut

Lemon Curd

Easy Lemon Curd

It is so easy to make your own Lemon Curd to use in a range of desserts and cakes or simply to eat on fresh bread!

Lemon Pavlova

Lemon Pavlova

Light, citrus dessert using fresh lemon curd

Lemon Curd Ice Cream

Lemon Curd Ice Cream

Easy, ice cream using fresh lemon curd

Candied Lemon and Lime Slices - cake decoration

Candied Lemon and Lime Slices

Sweet citrus slices for use in decorating cakes and desserts

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Lemon Curd Ice Cream

Lemon Curd Ice Cream

This Lemon Curd Ice Cream is my perfect summer dessert. Lemon is one of my favourite flavours – in both sweet and savoury dishes – and I love home-made ice cream. This recipe produces a rich, creamy ice cream, using a combination of double cream and Greek Yogurt, which is given a citrus zing from Lemon Curd. Some of the curd is used to flavour the ice cream and the remainder is stirred through at the end so that you get a ripple of extra tasty Lemon Curd in each mouthful!

Quick and easy, three ingredient recipe

This is probably the quickest and easiest ice cream recipe. It only has three ingredients – cream, Greek yogurt and Lemon Curd – and takes a matter of minutes to combine them. I think the ice cream tastes better if you use home-made Lemon Curd. It has a citrus zestiness that you just don’t get with the shop-bought version. I have a foolproof, quick recipe for making Lemon Curd and you can use it for lots of other things as well as ice-cream. It is great just spread on bread or as a filling for cakes or you could try making my Lemon Pavlova. However, if you don’t have the time or inclination to make your own Lemon Curd, you can use shop-bought.

You can use an ice cream maker to make this ice cream but it is not essential. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

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Ice Cream dreams…

Once you start making, and eating, your own ice cream, it can become a bit addictive! There are lots of other recipes for home-made botanical ice cream on this blog so you might like to try Rose Ice Cream, Lavender Ice Cream, Elderflower Ice Cream, Thyme, Honey and Mascarpone Ice Cream or Strawberry Balsamic Ice Cream.

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Lemon Curd Ice Cream

Lemon Curd Ice Cream

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15
  • Yield: Serves 68 1x
  • Category: Ice Cream
  • Cuisine: English

Description

This creamy, tangy  three-ingredient Lemon Curd Ice Cream is probably the easiest ice cream recipe that you will find.  


Scale

Ingredients

  • 400 ml double cream
  • 400 ml Greek yogurt
  • 400 ml Lemon Curd

Lemon Curd Ice Cream


Instructions

  1. Whisk the double cream until it forms soft peaks.
  2. Stir the Greek yogurt and 300 ml of the Lemon Curd into the whisked cream.
  3. Transfer the mixture to the fridge in a covered bowl to become thoroughly chilled.
  4. When you are ready to make the ice-cream, transfer the mixture to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
  5. Once the mixture has thickened, stir inn the remaining 100 ml of Lemon Curd so that it forms a “ripple” through the ice cream.    Transfer to a container and keep in the freezer until you wish to eat it.

Lemon Curd Ice Cream


Notes

This recipe is much better if you use home-made Lemon Curd and you can find a fool-proof recipe on this blog.  However, if you don’t have the time or inclination to make your own, you can use good quality shop-bought Lemon Curd.

Keywords: ice cream, lemon, lemon curd, lemon dessert

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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