Name: Moroccan Style Chicken
Ingredients: 1/2 c Olive oil; 3 Onions, thinly sliced; 2 Garlic cloves, minced; 1 1/2 ts Ground ginger; 2 ts Powdered coriander; 1/4 c Fresh parsley, chopped; Salt; Pepper; 2 Frying chickens, about 1 lbs. each; 3/4 c Chicken broth; 3/4 c Water; 2 md Sized lemons, quartered; 1 c Pitted green olives

The primary work of the Holy Spirit in [Bible study] is to abolish the pride and arrogance that keep us from being open to the Scriptures. The Holy Spirit makes us teachable because He makes us humble. He causes us to rely wholly on the mercy of God in Christ for our happiness so that we are not threatened if one of our views is found to be wrong. The person who knows Himself finite and unworthy, and who thus rejoices in the mercy of God, has nothing to lose when his ego is threatened.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan	Poultry, Chicken, Ethnic	4	Servings

INGREDIENTS

1/2	c	Olive oil
3		Onions, thinly sliced
2		Garlic cloves, minced
1 1/2	ts	Ground ginger
2	ts	Powdered coriander
1/4	c	Fresh parsley, chopped
		Salt
		Pepper
2		Frying chickens, about 1 lbs. each
3/4	c	Chicken broth
3/4	c	Water
2	md	Sized lemons, quartered
1	c	Pitted green olives

INSTRUCTIONS

Heat oil in large, heavy kettle. Add onions and garlic. Saute until onion
is translucent. Mix in ginger, coriander and parsley. Add salt and pepper
to taste. Cook about 3 minutes. Wash and dry chicken pieces. Add these to
spice mixture. Fry a few pieces at a time until golden brown on all sides.
Add more oil, if needed. Add the broth and water. Cover and cook slowly for
40 minutes. Mix in lemons and olives and continue to cook 20 minutes
longer, or until all ingredients are tender.
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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