#moroccan food
Mon, 25 Apr 2022 14:30:36
Orange blossom water – also known as orange flower water or ma’ el zhar (ماء الزهر) in Moroccan Arabic – lends a subtle, luxurious floral note to drinks and dishes. A byproduct of the production of bitter orange essential oil, orange blossom water is a traditional ingredient in North African, Middle Eastern and Western Asian cuisine. It has also found its way into French, Spanish, Mexican and Greek breads, desserts and drinks. We use it regularly – just a few drops – to flavor water, instantly elevating mid-week meals.
You can find orange blossom water in our homemade orgeat recipe as wells as a number of our cocktails including the Turkish Delight,the Orange Blossom, and the Japanese Cocktail.
Mon, 13 Jun 2022 19:20:26
One Pan Moroccan Lemon Olive Chicken
Ingredients:
- ½ lemon thinly sliced
- 2 Tablespoons olive oil
- 4 medium sized chicken breasts or thighs with or without skin
- ½ teaspoon salt
- 1 ½ cups yellow onions cut into ¼ inch dice
- 2 cloves garlic minced
- ½ teaspoon ground ginger
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- pinch of turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon ground white pepper
- 1 Tablespoon saffron water *
- ¼ cup water
- ¾ cup Lindsay natural green olives
- 1 preserved lemon diced
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons fresh parsley minced
- * Saffron water: Dissolve 1 pinch of saffron threads in 1 Tablespoon of warm water.
Instructions:
- Pat the chicken breasts/thighs dry with a paper towel. Set aside.
- Heat a large saute pan with a lid over medium high heat.
- Add the lemon slices and cook until slices are caramelized. About 3 minutes.
- Remove the lemon slices and reserve.
- Heat 1 Tablespoon of olive oil over medium high heat.
- When the oil is shimmering, add the chicken breast/skin side down.
- Cook for 3- 5 minutes until chicken is browned. If chicken releases easily from the pan, it’s ready to turn.
- Turn chicken and cook until remaining side is browned.
- Remove chicken to a plate and set aside.
- Add remaining 1 Tablespoon of olive oil to the pan.
- Add the onions and cook, stirring frequently, until the onions are soft and translucent - about 7 minutes.
- Add the garlic, ginger, paprika, cumin and turmeric, cinnamon and pepper.
- Stir for about 1 minute.
- Add the saffron water and regular water.
- Stir, scraping up the brown bits on the pan.
- Add the chicken pieces back to the pan.
- Bring the mixture to a boil.
- Reduce the heat, cover and simmer for 15 minutes.
- Check the chicken for doneness.
- Remove the lid and add the olives, preserved lemon and fresh lemon juice.
- Stir to combine.
- Serve over couscous or rice.
- Garnish with the lemon slices and fresh parsley.
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