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Morrocan   -   Chicken Smothered In Green Olives   adapted from Mediterranean Cooking

  • 4 Pounds Chicken
  • 2 Large Onions
  • 3 Tablespoons Olive Oil
  • 1 Clove Garlic -- finely chopped
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Black Pepper
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Paprika
  • 1 Pinch Saffron
  • 1/2 Cup Parsley -- chopped
  • 1/4 Cup Cilantro -- chopped
  • 3 Cups Water
  • 2 Pounds Greek Olives
  • 1/3 Cup Lemon Juice
  • Salt -- to taste
  • Bread
Directions Grate one onion and thinly slice the other onion. In 5 quart pot, blend the olive oil, garlic, ginger, pepper, cumin, paprika and saffron to a paste. Stir in the grated onion, parsley and cilantro. Continue to stir while adding water. Add chicken and bring to a boil. Reduce heat to low and simmer, covered for 20 minutes. Meanwhile drop olives in boiling water and boil for 1 minutes. Preheat oven to 450 degrees. Remove chicken from pot and place on baking sheet. Bake on upper shelf of oven for 15 minutes or until the meat is fully cooked and browning nicely. Meanwhile add sliced onion and olives to the pot. Simmer for 15 minutes. Add lemon juice. Season with salt. Remove chicken from oven and place on serving platter. Cover with olive mixture and serve with warm bread.
Serves 6
Time to Make 0:00

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