| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 8 |
oz |
Pitted olives |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Hot Hungarian paprika (if you prefer a non-spicy food reduce quantity) |
| 4 |
|
Lemon slices (with the rind) |
| 3 |
tb |
Tomato sauce |
| 1/4 |
c |
Olive oil |
| 4 |
|
Garlic cloves |
INSTRUCTIONS
(a sauce that can be used in conjunction with anything -- like chicken)
source: "side dishes" by beny saida
To remove the excess salt, boil the olives in water for 5 min. remove from
the flame and drain the water.
Saute the olives and garlic in oil in a pan for 3 min.
Add the spices, lemon, tomato sauce and water. Bring to a rolling boil,
then turn down heat to low and cook for 15 minutes.
If you feel like adding chicken, you could dice 1 lb. of boneless chicken
breast as though you were going to do a Chinese stir fry -- and then throw
it into the pan for the last few minutes until the meat turns white. With
basmati rice (maybe with saffron?) on the side, and a small green salad --
you couldn't ask for more. OK, a glass of white wine too . . .
Posted to JEWISH-FOOD digest V97 #001
From: MemVovShin@aol.com
Date: Thu, 2 Jan 1997 20:42:14 -0500
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