Yield: 1 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Oil |
1 tablespoon | Butter |
4 pounds | Chicken; Jointed |
4 \N | 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 \N | Lemon; Sliced |
\N \N | Salt |
\N \N | 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