| 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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