Roast Chicken With Lemon Zest And Green Olive Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1/2 cup: Minced cilantro,
6 lbs: Whole chickens,
1/4 tsp: Saffron, optional
2 tsp: Ground ginger,
Salt,
1 tsp: Paprika,
Freshly ground pepper,
2: Bay leaves, crumbled
Water or chicken stock,
2 Cloves: garlic, minced
6 ounce: Can pitted green olives,
1 large: Onion, chopped
-drained,
1/2 cup: Minced parsley,
2: Lemons, julienned zest of
Directions:
Heat olive oil in Dutch oven or roasting pan and place chickens,
breast down in pan.
Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro
and saffron in bowl. Spread mixture over chickens and season to
taste with salt and pepper. Add enough water to cover chickens
halfway. Place over high heat and bring to boil.
Remove pan from heat and place in 400-degree oven. Bake, uncovered,
for 30 minutes. Turn chickens and continue baking until very tender
and golden brown, about 30 minutes.
Transfer chickens to serving platter. Place pan on stove top and heat
remaining juices to boil. Add olives and lemon zest. Reduce heat to
low and simmer 5 minutes. Spoon sauce over chickens and serve. Makes
about 8 servings.
Each serving contains about: 419 calories; 256 mg sodium; 130 mg
cholesterol; 28 grams fat; 2 grams carbohydrates; 33 grams protein;
0.23 gram fiber.
from 12/17/92 Los Angeles Times Food Section, "Hanukkah: The Miracle
of the Olive"
Food & Wine RT [*] Category 2, Topic 13 Message 174 Sun Dec 27, 1992
DOT [Dot] at 13:43 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Source from luhu.jp
breast down in pan.
Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro
and saffron in bowl. Spread mixture over chickens and season to
taste with salt and pepper. Add enough water to cover chickens
halfway. Place over high heat and bring to boil.
Remove pan from heat and place in 400-degree oven. Bake, uncovered,
for 30 minutes. Turn chickens and continue baking until very tender
and golden brown, about 30 minutes.
Transfer chickens to serving platter. Place pan on stove top and heat
remaining juices to boil. Add olives and lemon zest. Reduce heat to
low and simmer 5 minutes. Spoon sauce over chickens and serve. Makes
about 8 servings.
Each serving contains about: 419 calories; 256 mg sodium; 130 mg
cholesterol; 28 grams fat; 2 grams carbohydrates; 33 grams protein;
0.23 gram fiber.
from 12/17/92 Los Angeles Times Food Section, "Hanukkah: The Miracle
of the Olive"
Food & Wine RT [*] Category 2, Topic 13 Message 174 Sun Dec 27, 1992
DOT [Dot] at 13:43 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Source from luhu.jp