| 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 | Garlic, mince | |
| 2 | T | Olive oil |
| 1 1/2 | t | Ground ginger |
| 1/2 | t | Ground turmeric |
| 1/2 | t | Paprika |
| 1/4 | t | Ground cinnamon |
| Fresh ground pepper and salt |
INSTRUCTIONS
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
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