| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
|
Whole chickens (3-lbs ea) |
| 2 |
ts |
Ground ginger |
| 1 |
ts |
Paprika |
| 2 |
|
Bay leaves; crumbled |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Large onion; chopped |
| 1/2 |
c |
Minced parsley |
| 1/2 |
c |
Minced cilantro |
| 1/4 |
ts |
Saffron, optional |
|
|
Salt |
|
|
Freshly ground pepper |
|
|
Water or chicken stock |
| 1 |
cn |
Pitted green olives (6oz cn) drained |
|
|
Julienned zest of 2 lemons |
INSTRUCTIONS
Heat olive oil in Dutch oven or roasting pan and place chickens, breast
down, in pan.
Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro
and saffrom in bowl. Spread mixture over chickens and season to taste with
salt and pepper. Add enough water to cover chickens halfway. Place over
high heat and bring to boil.
Remove pan from heat and place in 400-degree oven. Bake, uncovered, for
30 minutes. Turn chickens and continue baking until very tender and golden
brown, about 30 minutes.
Transfer chickens to serving platter. Place pan on stove top and heat
remaining juices to boil. Add olives and lemon zest. Reduce heat to low
and simmer 5 minutes. Spoon sauce over chickens and serve. Makes 8
servings.
Each serving contains about: 419 calories; 256 mg sodium; 130 mg
cholesterol; 28 grams fat; 2 grams carbohydrates; 33 grams protein; 0.23
gram fiber.
Printed in the December 17, 1992, issue of the Los Angeles Times.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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