| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 1/4 |
c |
Olive oil |
| 2 |
md |
Onions; sliced |
| 1 |
|
Clove garlic; crushed |
| 1 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground cumin; (optional) |
| 1/4 |
ts |
Ground saffron |
| 1/2 |
c |
Chopped fresh parsley |
| 2 |
|
Broiler/fryers; (about 2 1/2-3 lbs. each), cut into eighths |
| 1 |
c |
Green olives |
| 1 |
|
Pickled; (preserved) lemon, slivered** , rind of |
INSTRUCTIONS
Sephardic Holiday Cooking - Gilda Angel
1. In large saucepan, combine water, olive oil, onions, garlic, ginger,
cumin, saffron and parsley. Bring to boil. Lower heat and add chicken.
Cover and simmer about 45 minutes.
2. Meanwhile, soak olives in cold water to remove excess salt. Drain, halve
and pit olives. Rinse pickled lemon and carefully cut away pulp. Cut rind
into julienne strips.
3. Add olives and lemon rind to chicken. Continue to cook, uncovered, until
chicken is very tender, almost falling off bones. Remove chicken with
slotted spoon and place in serving dish. Boil sauce till slightly reduced.
Pour over chicken and serve immediately.
Notes:
1. We don't pit the olives, but rather warn our guests to watch for pits.
2. Recipe supposedly serves 8.we find it hard to stop eating and think 6 is
a more realistic number.
3. We serve with couscous.
Posted to JEWISH-FOOD digest by knitkits@ix.netcom.com on Jan 27, 1999,
converted by MM_Buster v2.0l.
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