| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, (3 lb) cut into pieces (or pieces) |
| 3 |
c |
Green salad olives (pitted and chopped) |
| 2 |
|
Cloves garlic (crushed) |
| 3 |
tb |
Olive oil |
| 1 |
ts |
Ginger (grated) |
| 1 |
ts |
Tumeric |
| 1 |
cn |
Chicken broth |
| 1 |
ts |
Paprika |
| 1 |
ts |
Ground cumin |
| 1/2 |
c |
Lemon juice |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Boil olives three times in a deep saucepan, changing the water each time,
the last time using 1 cup of water with a pinch of salt (reduces salt in
olives). Mash olives.
Saute garlic in oil. Add ginger, tumeric, chicken and broth. Cover and cook
slowly, turning occasionally, for 35 minutes.
Remove chicken and reduce remaining broth by 1/2. Add paprika, cumin, lemon
and seasoning to taste. Simmer of 1 minute and add olives. Stir and simmer
for 10 minutes.
Readd chicken and heat through.
Note: Serve with rice, pitta and salad. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by JLHagger@aol.com on Apr 7, 1997
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