 |
 Morrocan - Djedj Bill Zeitoun (Chicken And Olives)
adapted from The Great Book of Couscous by Copeland Marks
|
Description
|
|
|
|
Ingredients
|
- 1 Pound Green Olives -- pitted Drained
- 1 Tablespoon Olive Oil
- 8 Cloves Garlic -- finely chopped
- 2 Medium Tomatoes -- finely chopped
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Turmeric
- 2 Teaspoons Harissa (Tunisia)
- 1 Lemon Lemon Juice
- 1 Cup Water
- 3 Pounds Chicken -- in large pieces
- 6 Sprigs Parsley -- finely chopped
|
|
Directions
|
Soak olives in water for 30 minutes and drain. In sauce pan, bring olives to a boil with just enough water to cover. Drain. This removes the saltiness of the olives. Heat oil in pan, add garlic, tomato, pepper, turmeric, harissa, lemon juice and water. Bring to a boil and add chicken. Cover and simmer for 30 minutes. Add olives and stir well. Cover and cook for 20 minutes. Add parsley and serve with rice or couscous.
|
|
Serves
|
6
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version