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Chicken And Olives
What You Need:
  • ¼ cup olive oil
  • 1 3½-pound chicken, quartered
  • 3 cloves garlic, peeled and chopped
  • 1 large yellow onion, peeled and chopped
  • 1 teaspoon ground ginger
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups chopped tomatoes
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped fresh coriander
  • 1 Preserved Lemon, rinsed and chopped
  • 1 7½-ounce bottle cracked green olives, drained (available in fancy food shop)
  • SaIt to taste
  • How To Cook:
    1. In a large frying pan, heat 1 tablespoon of the oil and saute the chicken in two batches until brown on both sides. Set aside.

    2. Heat a 6- to 8-quart casserole and add the remaining 3 tablespoons of oil. Add the garlic, onion, ginger, turmeric, paprika, salt and pepper and cook for about 5 minutes until the onion is softened.

    3. Add the chicken, tomatoes, parsley, coriander, and lemon and bring to a simmer. Cover and simmer over low heat for about 30 minutes, or until the chicken is cooked. Add the olives and cook for 5 minutes longer. Salt to taste.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Africa » Morocco
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Vegetables » Olives
    Main Ingredient » Vegetables » Tomatoes
    Dish » Appetizers
     



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