| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | Chicken, Moroccan, Stews | 4 | Servings |
INGREDIENTS
| 1/3 | c | Olive Oil |
| 1 | Onion, thinly sliced | |
| 1 | Clove Garlic, minced | |
| 1 | T | Parsley, chopped fine |
| 1 | T | Fresh Coriander leaves |
| Cilantro chopped or more | ||
| 1 | t | Salt |
| 1/2 | t | Black Pepper, coarsely ground |
| 1/8 | t | Saffron, powdered |
| 2 1/2 | lb | Chicken, broiler/fryer |
| cut into serving pieces | ||
| 1/2 | Lemon, cut into 4 wedges | |
| 1/3 | c | Green Olives |
| 1 1/2 | 2 hours, or until very tender. Remove chicken to warm |
INSTRUCTIONS
Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7 ingredients. Add chicken pieces and turn to coat with onion mixture. Arrange lemon wedges over top. Cover and simmer turning occasionally, serving platter, arrange cooked lemon wedges on top and keep warm. Cook liquid, stirring, in casserole over high heat until reduced to a thick sauce. Add olives and heat through. Pour over chicken. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 197
Calories From Fat: 172
Total Fat: 19.5g
Cholesterol: 0mg
Sodium: 687.5mg
Potassium: 105.3mg
Carbohydrates: 6.5g
Fiber: 1.7g
Sugar: 2g
Protein: <1g