| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
4-lb chicken; legs, breast, and thighs, cut in 8 parts |
| 2 |
tb |
Lemon juice |
|
|
Salt and pepper; to taste |
| 1 |
ts |
Saffron |
| 1 |
ts |
Grated ginger root |
| 3 |
|
Onions; chopped finely |
| 1 |
|
Clove garlic; minced |
| 1 |
tb |
Cumin powder |
| 1 |
tb |
Coriander seeds; ground |
| 2 |
c |
Chicken stock; preferably homemade |
| 12 |
|
Pitted green olives; sliced |
| 1 |
tb |
Paprika |
| 1 |
|
Preserve lemon |
| 3 |
tb |
Olive oil |
INSTRUCTIONS
Season chicken with salt and lemon. Chill 6 hours. Process all the spices,
along with the ginger and garlic in a food processor. Brown chicken pieces
in the oil.. Stir in onions and spice mixture and turn chicken pieces to
coat well. Add 1 ladle chicken stock and cook over moderate heat turning
pieces often. Remove breast parts after 20 minutes. Continue cooking the
rest of the chicken another 25 minutes. Return breast to pan. Add lemon
rind very thinly sliced and olives. Cook 5 to 10 minutes. Correct
seasonings Serve with white rice or couscous with chickpeas and a salad.
Recipe by: Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Jul 22, 1997
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