| chicken With Olives source: a Book Of Middle Eastern Food By Claudia Roden this Excellent Middle Eastern Dish Is A Particularly Moroccan Specialty. 1 Large Roasting Chicken (about 4 Pounds)
2 1/2 Tablespoons Oil
2 Onions, Sliced
salt And Black Pepper
1/4 To 1/2 Teaspoon Ground Ginger
1 Teaspoon Paprika
1 Onion, Finely Chopped
1/2 Pound Green Or Black Olives
juice Of 1/2 Lemon, Or More wash The Chicken And Wipe It With A Damp Cloth. heat The Oil In A Large Saucepan. Add About 3/4 Cup Water Very Gradually, Stirring Vigorously. Add Onion Slices, Sprinkle With Salt, Pepper, Ginger, And Paprika, And Lay The Chicken On Top. Cook Over Low Heat, Covered, For 1 Hour, Turning The Chicken Frequently. Add A Little More Salt If Necessary, And The Finely Chopped Onion, And Cook For 1/2 Hour Longer. pit The Olives. Put Them In A Pan, Cover With Cold Water, Bring To The Boil, And Leave For 1 Minute. Drain Off The Water And Repeat The Process. This Will Remove Excess Salt. Add The Olives To The Pan And Cook With The Chicken For A Few Minutes Only. just Before Serving, Squeeze A Little Lemon Juice Over The Dish. Sometimes A Few Pickled Lemon Slices Are Added Just Before Serving. Serve With Plain Boiled Rice Or Couscous. serves 6. |
