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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Seafood Stew

Seafood Stew – Quick and easy Moroccan-style recipe

This Moroccan-style Seafood Stew is one of my favourite recipes. It is extremely easy to make and tastes delicious. I find its cheerful yellow colour always puts me in a good mood. It combines warm spices – cumin, coriander and turmeric – with a bit of heat from cayenne in a rich, creamy sauce brightened with fresh lemon.

It is a regular week-night supper in our house. However, it is also perfect if you are entertaining as it can be made in advance. It is also one of those dishes that people always think are much more complicated and time-consuming than they actually are.

This recipe is based on one that I tried many years ago in Morocco. It is Moroccan-style but I have tinkered with it over the years. I am pretty sure that my version would not be considered authentic by anyone who is Moroccan but I think it tastes pretty good.

Seafood Stew
What you need to know about this Morrocan-style Seafood Stew
  • This stew contains warm spices – coriander, turmeric and cumin – which add a depth of flavour without without much heat. My recipe also includes half a teaspoon of cayenne. If you want something with a bit more spicy heat, you can increase the amount of cayenne to one teaspoon.
  • You can make this stew with lots of different types of seafood depending on what you like and what is available. I generally use a combination of prawns and clams. However, other variations include:
    • Substituting the clams for the same weight of mussels.
    • Just using prawns (in which case you would need to double the quantity to 700 g).
    • Making the dish with white fish (such as cod or monkfish) – you would need 700 g if you serving it on its own or 350 g if you are combining it with another ingredient.
  • I think of this as a “store cupboard” recipe. I buy packs of frozen clams and mussels at the supermarket which I keep in the freezer and use for a range of recipes. Similarly, I generally have frozen uncooked prawns and frozen fish fillets in the freezer. Seafood will defrost quickly so you are ready to go with this recipe within a couple of hours.
  • It is an incredibly quick and easy recipe. Although it sounds quite luxurious (and it certainly tastes like a more complicated dish) it can be thrown together in just over half an hour and is pretty much fool-proof. I often make it as a week-day supper when I am tired, and possibly a bit grumpy, after work and it is guaranteed to improve my mood! All it needs is a bowl of plain couscous – which just involves pouring boiling water over the grains and leaving for a couple of minutes – and maybe some steamed green vegetables.
  • You can make the recipe ahead of time up to step 5. Then when you are ready to eat, you just need to add the seafood and finish with the cream and lemon juice and you are good to go. This makes it a great option when you are entertaining as you can actually spend time with your guests rather than fiddling around for hours in the kitchen. It also looks quite glamorous with its bright yellow colour.
  • You can also freeze the sauce at step 5 point and defrost when required and then add the seafood, cream and lemon juice.
Seafood Stew
Other “week-night” suppers

This Seafood Stew is a store-cupboard recipe which is great for a quick “week-night” supper but is also special enough for entertaining. You might like the following recipes if you are looking for meals that are easy to make when you get home from work but are tasty enough to cheer you up after a long day.

If you need to eat within an hour, then pasta is a good way to go and Spaghetti with Smoked Salmon or Creamy Mushroom and Chestnut Pasta are good options. Alternatively, you may feel like a hit of crisp, buttery pastry such as Asparagus and Herb Cheese Tart or Shallot Tart both of which use ready-made puff pasty and are very quick and easy.

If you have time to prepare ahead of time, the following dishes can be made the day before, kept in the fridge and then warmed through when you get home. Luxurious Macaroni Cheese with Caramelised Onions is a great thing to have waiting for your supper. Similarly, you cannot go wrong with a quiche or tart, such as Feta Quiche with Roasted Peppers, Asparagus Quiche, Beetroot Tart, Butternut Squash Tart with Chilli and Sage, Caramelised Onion Tart, Carrot Tart, Garlic Tart or Smoked Salmon Tart with Prawns.

Moroccan-style Seafood Stew recipe
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Seafood Stew

Seafood Stew

  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: Serves 6 1x
  • Category: Stew
  • Cuisine: Moroccan

Description

This Moroccan-style Seafood Stew can be made in just over half an hour.  Its creamy sauce, flavoured with warm spices and freshened with lemon, is both exotic and comforting.


Scale

Ingredients

  • 50 g (2 oz) butter
  • 2 onions
  • 1 bulb of fennel
  • Salt and pepper
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • Half a teaspoon of cayenne pepper
  • 2 tablespoons plain flour
  • 600 ml  (1 pint) fish or vegetable stock
  • 350 g  (12 oz) raw shelled prawns
  • 500 g (1 lb) clams
  • Juice of 1 lemon
  • 2 tablespoons of double cream

Seafood Stew


Instructions

  1. Melt the butter in a large, heavy based frying pan or casserole.
  2. Chop the onions and fennel and add to the pan.  Season with salt and pepper.  Cook slowly for 15 minutes until the vegetables have softened.
  3. Add the coriander, turmeric, cumin and cayenne and cook for two minutes.
  4. Add the plain flour, stir to combine and cook for a further three minutes.
  5. Add the stock to the pan and heat gently until the sauce thickens.  This should take about 5 minutes.
  6. Add the raw prawns and clams to the pan and cook for a further 5 minutes.
  7. Add the lemon juice and cream just before serving.

Seafood Stew


Notes

You can use other combinations of seafood if you prefer.   You can use just prawns or substitute white fish (such as cod or monkfish).

You can make this recipe ahead up to step 5 and add the seafood, cream and lemon just before you are ready to eat.

Keywords: seafood, moroccan, prawns, clams, spiced

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

Loved this recipe? Checkout the Recipe Index.

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Dukkah Recipe

Easy Dukkah Recipe

This easy Dukkah recipe produces a nutty, roasted spice mix which can be used to add flavour and texture to all kinds of dishes. It is also a really good way to increase your intake of nuts and seeds which are packed full of nutrients.

If you have read my blog before, you will know that I am a strong advocate for home-made versus shop-bought products. You can buy ready-made Dukkah in most supermarkets but, once you have tried making your own, I very much doubt that you will buy it. Nuts and spice are best fresh and there is really no comparison in terms of flavour.

I love the process of cooking as well as the end results. Standing by the stove and smelling the wonderful roasted nut and toasted seed flavours is very much part of the pleasure of making Dukkah. If you have ever been to North Africa, you can just close your eyes and be transported back!

What is Dukkah and how long does it last?

Dukkah is a traditional North African blend of nuts, seeds and spices. Once you have made it, you can keep it in an air-tight container for two weeks. It also freezes well. I tend to make a big batch, divide it into smaller amounts, and keep them in the freezer in small containers until I want to use them.

What are the uses for Dukkah?

Traditionally, Dukkah is eaten with fresh vegetables and bread which are dipped in oil and then dipped in the spice mix. However, there are lots of other ways that it can be used.

  • Use as a topping for dips such as hummus. (I use it on my Butternut Squash Hummus.)
  • Add to a sandwich to add crunch and flavour.
  • Sprinkle on the top of soup such as my Spiced Sweet Potato Soup.
  • Sprinkle on top of a salad.
  • Use as a coating for grilled or fried vegetables, fish or meat.
  • Eat handfuls as a snack when you get the munchies. (Yes, I do this, I’m afraid.)
Ingredients for Dukkah

What are the ingredients in Dukkah?

There are many different versions of Dukkah using a range of combinations of nuts and seeds. In fact, one of the great things about it is that you can change the ingredients to suit your own tastes. My Dukkah recipe is given on this page but you can change the proportions and the ingredients. However, there are a few basic guidelines.

  • Dukkah consists of a mixture of nuts and seeds which are dry roasted in order to bring out their flavour and to enhance their crispy texture.
  • You can use pretty much any kind of nut, or combination of nuts, but traditionally almonds, hazelnuts and walnuts are used.
  • Versions of Dukkah include a range of seeds and spices. Traditionally, it can include sunflower seeds, pumpkin and sesame seeds for crunch and coriander, fennel and cumin for flavour.
  • The nuts and seeds are processed or chopped rather than being left whole. You can either go for a finely chopped mixture or leave it more chunky. I blend the nuts and some of the seeds but leave the sunflower and pumpkin seeds intact as I like the coarser texture.
  • You can make Dukkah without any salt if you are trying to reduce your salt intake. This is the healthier option and it will still taste good. However, I choose to add salt to mine as I think it enhances the flavour.

Easy Dukkah Recipe

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Dukkah - North African Spice Mix

Dukkah Recipe

  • Author: Tastebotanical
  • Prep Time: 4
  • Cook Time: 11
  • Total Time: 15 minutes
  • Category: Spices
  • Cuisine: North African

Description

This home-made Dukkah Recipe is packed full of the taste of toasted nuts, seeds and spices.   Use it to add flavour to soups, dips, salads and sandwiches.


Scale

Ingredients

  • 50 g walnut halves or pieces
  • 50 g almonds
  • 50 g hazelnuts
  • 2 tablespoons coriander seeds
  • 2 tablespoons fennel seeds
  • 3 tablespoons sesame seeds
  • 50 g pumpkin seeds
  • 50 g sunflower seeds
  • 2 teaspoons ground cumin
  • 1 teaspoon salt (optional)

Instructions

  1. Put the walnuts, almonds and hazelnuts in a large frying pan.  Heat gently for around five minutes, stirring regularly, until the nuts are starting to go brown.  
  2. Add the coriander seeds, fennel seeds and sesame seeds to the pan and continue to heat gently until the seeds are also starting to brown.
  3. Remove the mixture of toasted nuts and seeds from the pan and roughly chop using a food processor.  Do not over-process as you want a rough mixture rather than a fine powder.  Put the processed mixture into a large bowl.
  4.  Using the same frying pan, heat the pumpkin seeds and sunflower seeds for three minutes until they are lightly toasted.  They will begin to go shiny and “pop” when they are done.
  5. Add the toasted pumpkin and sunflower seeds to the bowl.  Add the cumin.  Add salt if you wish to do so.  I generally add it to my dukkah but, if you are trying to be ultra-healthy, you can leave it out.  Mix to combine.

Notes

You need to watch the nuts and seeds while they are toasting to make sure that they don’t burn.  Stirring regularly helps prevent this too.

Dukkah will keep for two weeks in an airtight container.  It also freezes well.

Keywords: dukkah, spice, nuts

This recipe has been shared on #CookBlogShare with Cooking with My Kids and #FiestaFriday with Fiesta Friday and [email protected]

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

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