Name: Djaj Mqalli--Chicken with Lemons and Olives
Ingredients: 1 Up; 12 Easpoon; 14 Easpoon; 1 Love; 1 Easpoon; 1 Up; 2 Ups; 3 1/2 Ound; 1 Unch; 1 Chicken liver -- optional; Lemon juice; 1 Up; 1 Pickled lemon -- cut in; Strips; Diced onion; Ginger; Saffron; Garlic -- minced; Salt; Oil; Warm water; Chicken -- cut-up; Cilantro -- minced; Kalamata olives

CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan	New, Text, Import	4	Servings

INGREDIENTS

1		Up
12		Easpoon
14		Easpoon
1		Love
1		Easpoon
1		Up
2		Ups
3 1/2		Ound
1		Unch
1		Chicken liver — optional
		Lemon juice
1		Up
1		Pickled lemon — cut in
		Strips
		Diced onion
		Ginger
		Saffron
		Garlic — minced
		Salt
		Oil
		Warm water
		Chicken — cut-up
		Cilantro — minced
		Kalamata olives

INSTRUCTIONS

Mix onion, ginger, saffron, garlic, salt, oil and water in skillet. Stir
until creamy. Bring to boil. Add chicken pieces, cilantro and liver. Cover
skillet and cook over medium-high heat 45 to 50 minutes. When liver is
done, remove from skillet and mash, then set aside. Check dish as it cooks,
and add hot water as needed.
When chicken is done, remove pieces to serving dish. Skim fat from cooking
liquid and reduce; if necessary. Add liver. Taste and add lemon juice, if
desired. Pour contents of pan over chicken. Garnish with olives and lemon.
Recipe By     : Irene F. Day's "The Moroccan Cookbook" (Quick Fox Press,
197
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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