Chicken With Green Olives |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Taken from the book Mawa'ed by Aisah M. AlTamimi. This dish can also be prepared in Moroccan Tagine. Once you take a bite you will not be able to stop yourself from finishing that whole chicken (^__*) Ingredients:
1200 g whole chickens |
2 garlic cloves |
3 tablespoons chopped fresh coriander |
3 tablespoons chopped fresh parsley |
3 tablespoons lemon juice |
1 lemon, skin slices |
1 teaspoon black pepper |
1 1/2 teaspoons salt |
1/2 teaspoon red chili powder |
1/2 teaspoon cumin powder |
1/2 teaspoon coriander powder |
1 teaspoon grated gingerroot |
1/2 teaspoon saffron, soaked in |
1 tablespoon water |
1 tablespoon ghee |
1/2 cup oil |
3 cups water |
1 cup jumbo green olives |
Directions:
1. Clean the chicken inside and out.
2. Rub chicken with lemon and salt and leave aside.
3. In a bowl combine garlic, coriander, parsley, lemon, lemon skin grate, ghee, spices, oil and Saffron.
4. Marinate the chicken in the pervious mixture, inserting some of it between the flesh and skin.
5. Place the chicken in a deep pan with the remaining mixture. Cook on low heat for about 10 minutes.
6. Add water and leave the pan uncovered on medium heat until chicken is cooked.
7. Remove chicken from pan. Put the green olives in the stock and leave to cook until golden.
8. Serve chicken with remaining stock and olives and lemon slices.
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