4 style braised chicken lemons green olives Recipes

dried new mexico chiles, garlic cloves, zest and juice of 1 lemon, olive oil, kosher salt, ground coriander, ground cumin, thick cross-cut beef short ribs (flanken style; about 5 lb), onion, thinly sliced, low-sodium chicken broth, fingerling or new potatoes, carrots (about 3/4 lb), peeled, cut into 2 pieces, tomato paste, pitted green olives (such as castelvetrano or cerignola), chopped flat-leaf parsley

olive oil, chicken thighs, salt, freshly ground black pepper, ground ginger, onion , julienned, garlic , slivered, cinnamon sticks, bay leaf, powdered saffron threads, chicken stock , low sodium canned chicken broth or water, pitted mild green olives , such as cerignola, rinsed if salty, peel of 1 or 2 preserved lemons, to taste, chopped parsley leaves, chopped cilantro leaves, lemon juice , to taste, optional

leeks, white and light green parts only (about 8 large or 10 medium), extra virgin olive oil, carrots , peeled halved lengthwise and cut into strips about 1 inch long, chicken stock or 1 cup water, sugar, salt, fresh ground black pepper, fresh lemon juice, dozen black olives, pitted and halved, fresh parsley , rough chopped