| 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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