| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Chicken, Moroccan, Stews |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Olive Oil |
| 1 |
lg |
Onion; thinly sliced |
| 1 |
|
Clove Garlic; minced |
| 1 |
tb |
Parsley; chopped fine |
| 1 |
tb |
Fresh Coriander leaves; Cilantro chopped, or more |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black Pepper;coarsely ground |
| 1/8 |
ts |
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 |
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, 1 1/2 to 2
hours, or until very tender. Remove chicken to warm
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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