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Olive And Lemon Studded Chicken

world.food's picture
Ingredients
  Olive oil 2 Tablespoon
  Onions 2 Medium, halved and slivered
  Onions 2 Medium, slivered (1 Inch)
  Garlic 1 Tablespoon, minced
  Saffron threads 1⁄4 Teaspoon, crumbled
  Cumin 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Ginger 1⁄4 Teaspoon (3 Inch)
  Ground ginger 1⁄4 Teaspoon
  Cayenne pepper 1 Pinch
  Chickens 7 Pound, each cut into 10 serving pieces, wing tips trimmed (Two 3 1/2 Pound Each Pieces)
  Chicken broth 2 Cup (32 tbs), defatted
  Chicken broth 2 Cup (32 tbs) (1 Package)
  Lemon juice 1⁄4 Cup (4 tbs)
  Cinnamon stick 2 (3 Inches Long)
  Lemon 1 , preserved (1 Can)
  Black olives 3⁄4 Cup (12 tbs), rinsed (Imported)
  Green olives 3⁄4 Cup (12 tbs), rinsed (Imported)
  Preserved lemon 1 , pulp discarded, rind cut into very thin slivers
  Salt To Taste
  Flat-leaf parsley 1⁄2 Cup (8 tbs), chopped
Directions

MAKING
1) In a large heavy pot, saute the onions in heated olive oil over a medium-low heat for about 10 minutes, until wilted.
2) Stir in the garlic, saffron, cumin, ginger, and cayenne, then stir and cook for further 2 minutes.
3) Rinse and remove any excess fat from the chickens, and pat dry.
4) Stir into the pot alongwith the chicken broth, lemon juice, and cinnamon sticks.
5) Allow to boil, then partially cover and cook over a medium-low heat for 30 minutes, stirring occasionally.
6) Stir in the olives and preserved lemon slivers, then partially cover and cook for another 20 minutes, until the chicken is thoroughly cooked.
7) When ready to serve, stir in the salt and parsely, then adjust the seasonings.

SERVING
8) Serve hot on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
4

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