Roast chicken with lemon zest and green olive

Yield: 8 servings

Measure Ingredient
1 tablespoon Olive oil
6 pounds Whole chickens
2 teaspoons Ground ginger
1 teaspoon Paprika
2 \N Bay leaves, crumbled
2 \N Cloves garlic, minced
1 large Onion, chopped
½ cup Minced parsley
½ cup Minced cilantro
¼ teaspoon Saffron, optional
\N \N Salt
\N \N Freshly ground pepper
\N \N Water or chicken stock
6 ounces Can pitted green olives, drained
2 \N Lemons; julienned zest of

Heat olive oil in Dutch oven or roasting pan and place chickens, breast down in pan.

Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro and saffron in bowl. Spread mixture over chickens and season to taste with salt and pepper. Add enough water to cover chickens halfway. Place over high heat and bring to boil.

Remove pan from heat and place in 400-degree oven. Bake, uncovered, for 30 minutes. Turn chickens and continue baking until very tender and golden brown, about 30 minutes.

Transfer chickens to serving platter. Place pan on stove top and heat remaining juices to boil. Add olives and lemon zest. Reduce heat to low and simmer 5 minutes. Spoon sauce over chickens and serve. Makes about 8 servings.

Each serving contains about: 419 calories; 256 mg sodium; 130 mg cholesterol; 28 grams fat; 2 grams carbohydrates; 33 grams protein; 0.23 gram fiber.

from 12/17/92 Los Angeles Times Food Section, "Hanukkah: The Miracle of the Olive"

Food & Wine RT [*] Category 2, Topic 13 Message 174 Sun Dec 27, 1992 DOT [Dot] at 13:43 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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