Off zeytum - morrocan jewish dish of chicken with olives - c

1 Servings

Ingredients

Quantity Ingredient
3 pounds Chicken pieces
½ teaspoon Cinnamon
¼ teaspoon Ginger
½ teaspoon Tumeric
1½ teaspoon Salt; Kosher of course
½ teaspoon Ground black pepper
⅓ cup Oil; olive first preference, (up to 1/2)
1 medium Onion; Red will do nicely as it adds colour.
1 Head of Garlic; peeled seeded and chopped
6 slices Pickled lemons*
⅓ cup Chopped parsely
1½ cup Water; (I use 50-50. water, chicken stock) tinned Consome
1 cup Green olives; soaked in water for 1/2 hour
Fresh curry leaves; if not fresh soak in 50-50 for 10 minutes before using
½ cup Chopped Serranos; Or do what comes Naturally with Dried Chiles
1 tablespoon Cornflour or cornstarch
Chopped parsely
Shredded Serranos

Directions

GARNISH

* {Limonim Hamoutzim} these are basically salted drained lemons with lots of paprika covered in Oil and left for 3-4 weeks. If this is not considered safe by your local board of health.... Substitute the 3-4 week old lemons for Indian Pickled Limes Washed drained then add 1 TBS Paprika rest for 1 hour.

Dry the chicken pieces with paper towels .. Combine the spices ,salt and pepper and rub into chicken pieces. set to one side for 10 minutes... Heat oil in a heavy pan and brown chicken on each side , put aside on plate when brown ..

Saute chopped onion and all of the head of garlic skinned and chopped in oil - Olive-{mustard}-{corn}-{Safflower} or others .

when transparent stir in parsely/chiles/curry leaves and 50/50 water stock bring to boil, return chicken and cover then simmer gently for 40 minutes or till tender ........... Add lemon and Olives ,cover and simmer for a further 10 minutes.

Remove chicken and place on serving dish, remove olives and lemon place over chicken, remove curry leaves -throw away. thicken rest of liquid in pan with cornflour/Cornstarch in the approved manner {make paste with water and bring to boil while stirring 2 minutes} pour over chicken and garnish with chopped Parsely and shredded serranos..

Serve with Cous-Cous or if you have to "long grain rice" Should serve 6 and take about a hour and a half to cook.......

Posted to CHILE-HEADS DIGEST by lukasz <lukasz@...> on Aug 19, 1998, converted by MM_Buster v2.0l.

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