Off Zeytum - Morrocan Jewish Dish Of Chicken With Olives - C Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Chicken pieces,
1/2 tsp: Cinnamon,
1/4 tsp: Ginger,
1/2 tsp: Tumeric,
1 1/2 tsp: Salt, Kosher of course
1/2 tsp: Ground black pepper,
1/3 cup: Oil, olive first preference, (up to 1/2)
1 medium: Onion, Red will do nicely as it adds colour.
1 Head: of Garlic, peeled seeded and chopped
6 slice: Pickled lemons*,
1/3 cup: Chopped parsely,
1 1/2 cup: Water, (I use 50-50. water, chicken stock) tinned Consome
1 cup: Green olives, soaked in water for 1/2 hour
Fresh curry leaves, if not fresh soak in 50-50 for 10 minutes before using
1/2 cup: Chopped Serranos, Or do what comes Naturally with Dried Chiles
1 tbsp: Cornflour or cornstarch,
GARNISH
Chopped parsely,
Shredded Serranos,
Directions:
* {Limonim Hamoutzim} these are basically salted drained lemons with lots
of paprika covered in Oil and left for 3-4 weeks. If this is not considered
safe by your local board of health.... Substitute the 3-4 week old lemons
for Indian Pickled Limes Washed drained then add 1 TBS Paprika rest for 1
hour.
Dry the chicken pieces with paper towels .. Combine the spices ,salt and
pepper and rub into chicken pieces. set to one side for 10 minutes... Heat
oil in a heavy pan and brown chicken on each side , put aside on plate when
brown ..
Saute chopped onion and all of the head of garlic skinned and chopped in
oil - Olive-{mustard}-{corn}-{Safflower} or others .
when transparent stir in parsely/chiles/curry leaves and 50/50 water stock
bring to boil, return chicken and cover then simmer gently for 40 minutes
or till tender ........... Add lemon and Olives ,cover and simmer for a
further 10 minutes.
Remove chicken and place on serving dish, remove olives and lemon place
over chicken, remove curry leaves -throw away. thicken rest of liquid in
pan with cornflour/Cornstarch in the approved manner {make paste with water
and bring to boil while stirring 2 minutes} pour over chicken and garnish
with chopped Parsely and shredded serranos..
Serve with Cous-Cous or if you have to "long grain rice" Should serve 6 and
take about a hour and a half to cook.......
Posted to CHILE-HEADS DIGEST by lukasz on Aug 19,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
of paprika covered in Oil and left for 3-4 weeks. If this is not considered
safe by your local board of health.... Substitute the 3-4 week old lemons
for Indian Pickled Limes Washed drained then add 1 TBS Paprika rest for 1
hour.
Dry the chicken pieces with paper towels .. Combine the spices ,salt and
pepper and rub into chicken pieces. set to one side for 10 minutes... Heat
oil in a heavy pan and brown chicken on each side , put aside on plate when
brown ..
Saute chopped onion and all of the head of garlic skinned and chopped in
oil - Olive-{mustard}-{corn}-{Safflower} or others .
when transparent stir in parsely/chiles/curry leaves and 50/50 water stock
bring to boil, return chicken and cover then simmer gently for 40 minutes
or till tender ........... Add lemon and Olives ,cover and simmer for a
further 10 minutes.
Remove chicken and place on serving dish, remove olives and lemon place
over chicken, remove curry leaves -throw away. thicken rest of liquid in
pan with cornflour/Cornstarch in the approved manner {make paste with water
and bring to boil while stirring 2 minutes} pour over chicken and garnish
with chopped Parsely and shredded serranos..
Serve with Cous-Cous or if you have to "long grain rice" Should serve 6 and
take about a hour and a half to cook.......
Posted to CHILE-HEADS DIGEST by lukasz
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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