Name: Off Zeytum - Morrocan Jewish Dish of Chicken with Olives - C
Ingredients: 3 lb Chicken pieces; 1/2 ts Cinnamon; 1/4 ts Ginger; 1/2 ts Tumeric; 1 1/2 ts Salt; Kosher of course; 1/2 ts Ground black pepper; 1/3 c Oil; olive first preference, (up to 1/2); 1 md Onion; Red will do nicely as it adds colour.; 1 Head of Garlic; peeled seeded and chopped; 6 sl Pickled lemons*; 1/3 c Chopped parsely; 1 1/2 c Water; (I use 50-50. water, chicken stock) tinned Consome; 1 c Green olives; soaked in water for 1/2 hour; Fresh curry leaves; if not fresh soak in 50-50 for 10 minutes before using; 1/2 c Chopped Serranos; Or do what comes Naturally with Dried Chiles; 1 tb Cornflour or cornstarch; Chopped parsely; Shredded Serranos

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Jewish		1	Servings

INGREDIENTS

3	lb	Chicken pieces
1/2	ts	Cinnamon
1/4	ts	Ginger
1/2	ts	Tumeric
1 1/2	ts	Salt; Kosher of course
1/2	ts	Ground black pepper
1/3	c	Oil; olive first preference, (up to 1/2)
1	md	Onion; Red will do nicely as it adds colour.
1		Head of Garlic; peeled seeded and chopped
6	sl	Pickled lemons*
1/3	c	Chopped parsely
1 1/2	c	Water; (I use 50-50. water, chicken stock) tinned Consome
1	c	Green olives; soaked in water for 1/2 hour
		Fresh curry leaves; if not fresh soak in 50-50 for 10 minutes before using
1/2	c	Chopped Serranos; Or do what comes Naturally with Dried Chiles
1	tb	Cornflour or cornstarch
		Chopped parsely
		Shredded Serranos

INSTRUCTIONS

GARNISH
* {Limonim Hamoutzim} these are basically salted drained lemons with lots
of paprika covered in Oil and left for 3-4 weeks. If this is not considered
safe by your local board of health.... Substitute the 3-4 week old lemons
for Indian Pickled Limes Washed drained then add 1 TBS Paprika rest for 1
hour.
Dry the chicken pieces with paper towels .. Combine the spices ,salt and
pepper and rub into chicken pieces. set to one side for 10 minutes... Heat
oil in a heavy pan and brown chicken on each side , put aside on plate when
brown ..
Saute chopped onion and all of the head of garlic skinned and chopped in
oil - Olive-{mustard}-{corn}-{Safflower} or others .
when transparent stir in parsely/chiles/curry leaves and 50/50 water stock
bring to boil, return chicken and cover then simmer gently for 40 minutes
or till tender ........... Add lemon and Olives ,cover and simmer for a
further 10 minutes.
Remove chicken and place on serving dish, remove olives and lemon place
over chicken, remove curry leaves -throw away. thicken rest of liquid in
pan with cornflour/Cornstarch in the approved manner {make paste with water
and bring to boil while stirring 2 minutes} pour over chicken and garnish
with chopped Parsely and shredded serranos..
Serve with Cous-Cous or if you have to "long grain rice" Should serve 6 and
take about a hour and a half to cook.......
Posted to CHILE-HEADS DIGEST by lukasz <lukasz@midcoast.com.au> on Aug 19,
1998, converted by MM_Buster v2.0l.

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