Off Zeytum – Morrocan Jewish Dish Of Chicken With Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | lb | Chicken pieces |
| 1/2 | t | Cinnamon |
| 1/4 | t | Ginger |
| 1/2 | t | Tumeric |
| 1 1/2 | t | Salt, Kosher of course |
| 1/2 | t | Ground black pepper |
| 1/3 | c | Oil, olive first preference |
| up to 1/2 | ||
| 1 | Onion, Red will do nicely as | |
| it adds colour. | ||
| 1 | Head of Garlic, peeled | |
| seeded and chopped | ||
| 6 | 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 | T | Cornflour or cornstarch |
| Chopped parsely | ||
| Shredded Serranos |
INSTRUCTIONS
{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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 228
Calories From Fat: 74
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 4175.6mg
Potassium: 1207.5mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 4g
Protein: 27.8g