| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken | 1 | Servings | |
INGREDIENTS
| 4 | tb | Oil |
| 1 | tb | Butter |
| 4 | lb | Chicken; Jointed |
| 4 | Cloves Garlic; Peeled | |
| 1 | ts | Turmeric Or Saffron; Ground |
| 1 | sm | Bunch Of Coriander Leaves; Finely Chopped Or 2 Tsp Ground Coriander |
| 4 | oz | Olives – Black Or Purple; Pitted |
| 1 | Lemon; Sliced | |
| Salt | ||
| Black Pepper; Freshly Ground |
INSTRUCTIONS
Heat together the oil and butter in a large, heavy based frying pan and brown the chicken peices over a moderate heat. Add the garlic, spices and coriander. Cook for about 10 minutes, turning the chicken pieces occasionally to coat them evenly. Stir in enough water to cover, about 8 fl oz, cover and simmer over a low heat, adding more water if necessary, for about 20 - 30 minutes, or until the chicken is tender. Increase the heat, add the olives and lemon and season to taste with salt an pepper. Cook for a further 8 - 10 minutes or until the sauce is reduced. Serving Ideas : Serve with rice or Couscous Recipe by: Typed in from a "Feast of Floyd" Posted to MC-Recipe Digest by Dan Freedman <Dan@dfreedman.demon.co.uk> on Mar 15, 1998
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