coriander chicken
- Categories
- Chicken
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Oil |
| 1 tablespoon | Butter |
| 4 pounds | Chicken; Jointed |
| 4 | Cloves Garlic; Peeled |
| 1 teaspoon | Turmeric Or Saffron; Ground |
| 1 small | Bunch Of Coriander Leaves; Finely Chopped Or 2 Tsp Ground Coriander |
| 4 ounces | Olives - Black Or Purple; Pitted |
| 1 | Lemon; Sliced |
| Salt | |
| Black Pepper; Freshly Ground |
Heat together the oil and butter in a large, heavy based frying pan and brown the chicken peices over a moderate heat. Add the garlic, spices and coriander. Cook for about 10 minutes, turning the chicken pieces occasionally to coat them evenly.
Stir in enough water to cover, about 8 fl oz, cover and simmer over a low heat, adding more water if necessary, for about 20 - 30 minutes, or until the chicken is tender.
Increase the heat, add the olives and lemon and season to taste with salt an pepper. Cook for a further 8 - 10 minutes or until the sauce is reduced.
Serving Ideas : Serve with rice or Couscous Recipe by: Typed in from a "Feast of Floyd" Posted to MC-Recipe Digest by Dan Freedman <Dan@...> on Mar 15, 1998
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