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Moroccan Chicken With Olives

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CATEGORY CUISINE TAG YIELD
Meats Moroccan Chicken, Ethnic, Wrv 6 Servings

INGREDIENTS

6 Chicken breasts, skin bone
1 c Chicken stock
1 Lemon, zest of
1 c Greek olives, green and pit
Fresh mint, chop coarse opt
3 Garlic, mince
2 T Olive oil
1 1/2 t Ground ginger
1/2 t Ground turmeric
1/2 t Paprika
1/4 t Ground cinnamon
Fresh ground pepper and salt

INSTRUCTIONS

Combine spice mixture in large bowl. Add chicken breasts and coat  well
with mixture. Let stand loosely covered for 1 hour. Brown  chicken on
both sides in large skillet (there is no need to add  additional oil)
over med-high heat. Add lemon zest and olives and  saute for about 5
minutes. Add chicken stock. Cover and simmer for 10  to 15 minutes.
Garnish with fresh mint. Source: The Advocate, BRLA.  Posted to
JEWISH-FOOD digest V96 #114  From:   VWMV81A    SUSAN WOLFE          
Time:    12:49 PM  Date: Mon, 30 Dec 1996 10:05:19 -0800

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