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Morrocan   -   Djej Emshmel (Chicken With Lemons And Olives)   adapted from Couscous and Other Good Food from Morocco by Paula Wolfert

Description
Ingredients
  • 3 Pounds Chicken -- In 8 Pieces
  • 6 Cloves Garlic -- Chopped
  • Salt And Pepper -- To Taste
  • 1 Teaspoon Ginger
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Cumin
  • 3 Tablespoons Olive Oil
  • 2 Medium Onion -- Grated
  • 1 Pinch Saffron
  • 1/2 Cup Cilantro -- Chopped
  • 1 Cup Green Olive -- Chopped
  • 3 Lemons Lemon Juice
  • 2 Cups Chicken Broth
Directions Marinate chicken in garlic, salt and pepper for 24 hours. Place chicken, marinade, onion, saffron, cilantro and broth into a pan. Bring to a boil, cover and simmer for 30 minutes. Add olives and lemon juice, cover and simmer for 10 minutes Serve over rice with the sauce.
Serves 4
Time to Make 0:00



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