Chicken with lemon and olives

8 servings

Ingredients

Quantity Ingredient
2 Chickens, 4-4 1/2 lbs each cut into 8 pieces each
8 mediums Onions, finely chopped
2 bunches Parsley, stemmed & chopped
2 bunches Cilantro, stemmed & chopped
24 Garlic cloves, chopped
4 Lemons, each cut 6 wedges
6 tablespoons Olive oil
8 teaspoons Cumin
2 teaspoons Ginger
1½ teaspoon Pepper
1 teaspoon Saffron threads
1⅓ cup Olives, brine cured (such as Kalamata)
Fresh cilantro sprigs

Directions

Divide chicken, onions, parsley, cilantro, garlic, lemons, oil, cumin, ginger, pepper and saffron between 2 Dutch ovens. Cover and simmer over med-low heat until chicken is almost cooked through, stirring occasionally and adding up to 1 cup water if necessary toprevent sticking, about 40 minutes.

Add half of olives to each Dutch oven and continue cooking until chicken is done, about 10 minutes. Transfer to serving bowl and garnish with cilantro sprigs.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)

Submitted By ROBERT WHITE On 06-13-95

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