Moroccan style chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 3 | Onions, thinly sliced | |
| 2 | Garlic cloves, minced | |
| 1½ | teaspoon | Ground ginger |
| 2 | teaspoons | Powdered coriander |
| ¼ | cup | Fresh parsley, chopped |
| Salt | ||
| Pepper | ||
| 2 | Frying chickens, about 1 lbs. each | |
| ¾ | cup | Chicken broth |
| ¾ | cup | Water |
| 2 | mediums | Sized lemons, quartered |
| 1 | cup | Pitted green olives |
Directions
Heat oil in large, heavy kettle. Add onions and garlic. Saute until onion is translucent. Mix in ginger, coriander and parsley. Add salt and pepper to taste. Cook about 3 minutes. Wash and dry chicken pieces. Add these to spice mixture. Fry a few pieces at a time until golden brown on all sides.
Add more oil, if needed. Add the broth and water. Cover and cook slowly for 40 minutes. Mix in lemons and olives and continue to cook 20 minutes longer, or until all ingredients are tender.
Posted to JEWISH-FOOD digest V96 #114 From: VWMV81A SUSAN WOLFE Time: 12:49 PM Date: Mon, 30 Dec 1996 10:05:19 -0800