Moroccan olive food
What do I need?
- Chicken: 8 pieces of thigh
- Paprika: Two teaspoons
- Cumin: a teaspoon
- Ginger: One teaspoon
- Turmeric: A teaspoon
- Cinnamon: Half a teaspoon
- Black pepper: one-fourth
- teaspoon Oil: two tablespoons
- Garlic: Three cloves
- Onion: one
- Olive: One measure
- Water: half a cup
- Raisins: Half a measure
- Sliced lemon: two
- How do I cook?
1. Mix the spices together and sprinkle on the chicken. Then put the chickens in the refrigerator for an hour. Fry the onion and garlic in a little oil and then add the seasoned chicken. Turn down the heat and cook in the pan for 15 minutes. Then add the chopped olives, raisins and water to the chickens and let the food cook for 20 to 30 minutes. Finally, place the sliced lemons on the stove and turn off the flame two minutes later.
Pottery
You can decorate this dish with chopped coriander and parsley. You can also serve it with rice or bread.
Olive dip with cheese
What do I need?
- Cream cheese: 120 g Ordinary
- yogurt: one-fourth of a measure Chopped
- onion: three tablespoons Kernelless
- green olives: half a cup Kernelless
- black olives: half a cup Grated cheddar or gouda
- cheese: half a cup Hot red pepper
- powder: one-eighth teaspoon Red and orange bell
- peppers: half of each
How do I prepare?
Chop the colored peppers into small pieces and the seedless olives into rings. Mix yogurt, cream cheese and pepper, then add the rest of the ingredients and mix well. Your dip is ready.
Pottery
Serve this delicious appetizer with crackers, corn chips, potato chips or salty biscuits.
Stuffed mushrooms with tomatoes and olives
What do I need?
- Cherry tomatoes: Two-thirds chopped
- Grated mozzarella cheese: half a cup
- Chopped olives: one-fourth cup
- Grated garlic: a teaspoon
- Pure olive oil: two teaspoons
- Rosemary: Fresh and chopped (half a teaspoon) or dried (one-eighth teaspoon)
- Black pepper: One-eighth teaspoon
- Large mushrooms: four
- Lemon juice: two tablespoons
- Low-salt soy sauce: Two teaspoons
How do I cook?
1. Mix tomatoes, cheese, olives, garlic, a teaspoon of olive oil, rosemary and black pepper in a bowl and turn on the oven to heat.
2. Set the oven temperature to 180 ° C. Empty the inside of the mushrooms with a spoon.
3. Mix a teaspoon of the remaining olive oil in a bowl with the lemon juice and soy sauce. Then completely soak the inside and outside of the mushrooms in this mixture. Grease the oven tray or grill with oil. Place the mushrooms upside down and let them cook slightly until soft (about five minutes on each side). Then take them out of the oven and fill them with a mixture of tomatoes and olives. Garnish with a little cheese.
4. Put the mushrooms back in the oven. Remove the cheese from the oven and serve about three minutes after the cheese has melted.
Pottery
Instead of rosemary, you can use other favorite vegetables such as thyme, basil and. . . Use.