In a wide casserole dish, heat 3 tbs EVOO with 2 onions grated, saute over low heat. Stir in 2-3 cloves garlic crushed, 1/2 tsp crushed saffron threads, 1/2 tsp ground ginger after onions have softened.
Add in 1 chicken, cut into 8 pieces, season with salt and pepper, and pour 1 1/4 cups water. Cover, simmer, add more water if becomes dry. Lift out done breasts after 15 minutes. Cook remaining chicken for anoter 25 minutes. Return breasts.
Stir in juice of 1/2 lemon, 2 tbs chopped coriander, 2 tbs chopped parsley, peel of 1 large preserved lemon cut into strips, and 12-16 green pitted olives. Simmer uncovered for 5-10 minutes until reduced sauce is thick. If too much liquid, lift out chicken and reduce sauce furthur.
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