| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Chicken, Ethnic, Wrv |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts; skin, bone |
| 1 |
c |
Chicken stock |
| 1 |
|
Lemon, zest of |
| 1 |
c |
Greek olives, green and pit |
|
|
Fresh mint; chop coarse, opt |
| 3 |
cl |
Garlic, mince |
| 2 |
tb |
Olive oil |
| 1 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground turmeric |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Ground cinnamon |
|
|
Fresh ground pepper and salt |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
SPICE MIXTURE
Combine spice mixture in large bowl. Add chicken breasts and coat well with
mixture. Let stand loosely covered for 1 hour. Brown chicken on both sides
in large skillet (there is no need to add additional oil) over med-high
heat. Add lemon zest and olives and saute for about 5 minutes. Add chicken
stock. Cover and simmer for 10 to 15 minutes. Garnish with fresh mint.
Source: The Advocate, BRLA.
Posted to JEWISH-FOOD digest V96 #114
From: VWMV81A SUSAN WOLFE Time: 12:49 PM
Date: Mon, 30 Dec 1996 10:05:19 -0800
A Message from our Provider:
“God makes it, we mess it”