Chicken with lemon and olives
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chickens, 4-4 1/2 lbs each cut into 8 pieces each | |
| 8 | mediums | Onions, finely chopped |
| 2 | bunches | Parsley, stemmed & chopped |
| 2 | bunches | Cilantro, stemmed & chopped |
| 24 | Garlic cloves, chopped | |
| 4 | Lemons, each cut 6 wedges | |
| 6 | tablespoons | Olive oil |
| 8 | teaspoons | Cumin |
| 2 | teaspoons | Ginger |
| 1½ | teaspoon | Pepper |
| 1 | teaspoon | Saffron threads |
| 1⅓ | cup | Olives, brine cured (such as Kalamata) |
| Fresh cilantro sprigs | ||
Directions
Divide chicken, onions, parsley, cilantro, garlic, lemons, oil, cumin, ginger, pepper and saffron between 2 Dutch ovens. Cover and simmer over med-low heat until chicken is almost cooked through, stirring occasionally and adding up to 1 cup water if necessary toprevent sticking, about 40 minutes.
Add half of olives to each Dutch oven and continue cooking until chicken is done, about 10 minutes. Transfer to serving bowl and garnish with cilantro sprigs.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 06-13-95