| 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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