Yield: 1 Servings
|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|
|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