Moroccan Chicken with Preserved Lemon and Olives Recipe

Chicken with Preserved Lemons and Olives is a classic Moroccan dish, popular as both a family meal and company dinner.This dish can also be made by cooking in a traditional tagine or slow-roasting in the oven.Enjoy Mexican chicken recipe...

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: 

1. 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. 

2. 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.

3. 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.

Mexican recipes : Rosca de Reyes- Three Kings Bread

Here you enjoy some Mexican dishes recipes..you can try it for Christmas eve also...Super Food Ideas ... and so much more in this collection of Mexican and Mexican-inspired recipes. Lets enjoy the recipe....

Ingredients:

• 1/3 cup warm water
• 1 packet of yeast
• 4 cups flour
• 1 cup sugar
• 4 large eggs, beaten
• 3/4 cup butter, room temperature
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon anise seed
• 4 teaspoons vanilla extract
• A small figurine or toy
• Candied Fruit (about 2 cups of assorted fruit cut into strips such as figs, orange, lemon, mango or cherries)

• 1 egg beaten (egg wash)
• 1/3 cup sugar (topping)

Preparation:

Sprinkle the yeast on the surface of the water and let it sit for 10 minutes. In a large mixing bowl, combine the yeast water, flour, sugar, eggs, butter, salt, cinnamon, anise seed and vanilla extract. Mix until a dough forms. Knead the dough for 5 minutes, then cover and let rise in a warm area until dough is doubled in size, about 2 hours.
Punch dough down and shape into a wreath. You can do this by simply rolling it into a log shape then bending the ends around to form a circle, or you can make three thinner strips and braid them, then put the ends together. The wreath should be about 12-14 inches in diameter. Lift up one area and insert the toy by pushing it up through the bottom. Smooth out any lumps or tears.
Add the dried fruit by laying it across the top and pressing it in slightly. Let it rise until doubled. Brush top with egg wash, sprinkle with sugar and bake for approximatley 45 minutes at 350 degrees.

Mini Mexican Pizzas Recipes

Enjoy Some Mexican Food Recipes here...some easy, delicious and quick recipe for you...lets try it for your kids and family members....

      Ingredients:

• 6 Mission® Flour Tortillas
• 16 oz. jar Spaghetti Sauce
• 1/2 cup Scallions or Green Onions chopped
• 2 1/4 oz. can Black Olives sliced
• 1 cup Monterey Jack Cheese shredded 

Instructions:

1. Preheat broiler. Place tortillas on cookie sheets, without overlapping. On each tortilla, spread approximately 1/4 cup spaghetti sauce. Top each tortilla evenly with onions, olives, and cheese. Place under broiler until cheese begins to melt.

Enjoy this delicious Mexican pizza recipe!

Mexican Quesadillas Recipe

Here you enjoy some Mexican Recipes for your quick breakfast and any time guest...

Recipe Ingredients: 4 Mission® Soft Taco Size Flour Tortillas 3/4 cup Refried Beans with Sausage 1 1/4 cups shredded Mexican Cheese Blend divided 1/2 cup taco sauce divided Sour Cream
Recipe Instructions: 1. Spread beans evenly over 2 tortillas. Sprinkle evenly with 3/4 cup cheese, and drizzle with 1/4 cup taco sauce. Top with remaining tortillas. 2. Microwave 1 quesadilla, covered with a paper towel, on a microwave-safe plate on High 1 to 1 1/2 minutes. Repeat procedure with remaining quesdilla. 3. Cut each quesadilla into 8 wedges; serve with remaining 1/4 cup taco sauce, sour cream and remaining 1/2 cup cheese. Enjoy this delicious quesadillas Mexican recipe!

Mexican Recipe : Mexican Rice

Enjoy Mexican Rice Recipes.... 

INGREDIENTS:

1 cup of long grain white rice
2 cups of low-sodium chicken broth
1 tablespoon of olive oil
1 small yellow onion, diced
4 cloves of garlic, finely minced
1/4 cup of tomato paste
1 tablespoon of lime juice, from about 1 lime
1/2 cup of freshly chopped cilantro
2 teaspoons cumin
Salt to taste

DIRECTIONS:

In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer for 17-20 minutes. Remove from heat and keep the pot covered for 5 more minutes.
While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt. Serve immediately.

Mexican Recipe : Avocado, Tomato and Mango Salsa

Enjoy some Mexican Recipe.Its a very simple & easy recipe.

Ingredients : 

1 mango - peeled, seeded and diced

1 avocado - peeled, pitted, and diced

4 medium tomatoes, diced

1 jalapeno pepper, seeded and minced

1/2 cup chopped fresh cilantro

3 cloves garlic, minced

1 teaspoon salt

2 tablespoons fresh lime juice

1/4 cup chopped red onion

3 tablespoons olive oil

Directions

1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

 

 

 

 

 

 

 

 

 

 

Mexican Recipe : Crock Pot Chicken Tostadas

Another Mexican Recipe For You.Skinless, boneless chicken breasts or thighs are cooked in the crock pot with salsa, then shredded and spooned on top of tortillas along with cheese, lettuce and sour cream.Lets Try the Recipe at home..

 

Ingredients:

2½ lbs	Skinless, boneless chicken breasts or thighs
2 cups	Salsa
1 tsp	Granulated Garlic
10	8" Tortillas, flour or whole wheat
1 cup	Sour Cream
1 cup	Grated Cheddar Cheese
2½ cups	Shredded (spring Mix) Lettuce
¼-½ cup	Taco Sauce or Additional Salsa
2 Tbsp	Lime Juice
¼-½ tsp	Chili Powder

Directions:

Place chicken, salsa and garlic in a crock pot. Stir; cook on low for 8-10 hours, or on high for 4-5 hours. Remove cooked chicken from crock pot and shred with 2 forks. Return meat to the crock pot, stirring back into the salsa mixture, then continue to cook until heated through or ready to serve.
To serve, place a tortilla on a plate and spread with 1 tablespoon of the sour cream. Using a slotted spoon to drain liquid, place 1/3 cup of chicken on top, sprinkle with cheese and lettuce, drizzle with taco sauce and lime juice, then top with a dollop of sour cream and a light sprinkle of chili powder. Serve immediately.