Recipe ingredients
- 1 chicken, cleaned and cut into 4 pieces
- 2 large onions, peeled and sliced
- 3/4 cup green olives
- 1/2 cup lemon juice
- 3 tablespoons olive oil
- 2 cloves garlic, crushed
- 4 tablespoons finely chopped coriander
- 4 tablespoons finely chopped parsley
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt, as desired
Recipe method
- The day before, mix garlic with salt and spices (except turmeric) and oil.
- Brush chicken pieces with garlic mixture. Put in a deep pot.
- Place in refrigerator for 1 night.
- The next day, add parsley, coriander and turmeric to chicken pieces in pot.
- Cover with water and bring to a boil on moderate heat.
- Lower heat. Cover and cook for 40 minutes, stirring occasionally. Reserve stock.
- Meanwhile, cover the olives with water, bring to a boil, for 5 minutes. Divide into 2 and stone.
- Add olives, onions and lemon juice to chicken pieces. Cook for 10 minutes.
- Remove olives. Place aside.
- Remove chicken pieces and put in an oven tray.
- Place in a high heat oven until golden.
- Boil chicken stock until it thickens and half a cup remains.
- Place chicken pieces on a platter.
- Garnish with olives and pour stock over. Serve hot.
Other arab recipes:
Moroccan style chicken recipe
|
