| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Kazakh | Chicken, Maindish, Kazakh, Ethnic, Asian | 8 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | Whole chickens (3-lbs ea) | |
| 2 | ts | Ground ginger |
| 1 | ts | Paprika |
| 3 | Cloves garlic minced | |
| 1 | Large onion chopped | |
| 1/4 | ts | Saffron |
| 1/2 | ts | Nutmeg |
| 2 | ts | Salt |
| 2 | tb | Black pepper Fresh grnd. |
| 2 | c | Chicken stock |
| 1 | c | Green olives chopped without pimientos |
| 4 | tb | Lemon rinds minced |
INSTRUCTIONS
Heat olive oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, nutmeg, saffrom, salt & pepper in a bowl. Rub this mixture onto the chickens and season to taste with Add enough water to cover chickens halfway. Cook on High heat until boiling. Remove pan from heat and place in 400 degree F. oven. Bake, uncovered, for 30 mins. Turn chickens & continue baking until tender & golden brown, approx. 25 mins. Move chickens to serving platter. Place pan on stove top & bring the chicken juices to a boil. Add olives and lemon rind. Reduce heat to Low & simmer 5 minutes. Spoon sauce over chickens & serve. Origin: Chef Boris Nurdamanbye, Hotel Otrar, Almaty, Kazakhstan File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmsov-2.zip
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”