Recipe By : Sonia Slyer and Janice Metcalfe (1996)
Serving Size : 6 Preparation Time :1:00
Categories : Chicken Morocco
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Water -- warm
1 pn Saffron threads -- see note
3 lb Chicken -- cut into pieces
2 tb Virgin olive oil
2 ts Butter
1 1/2 c Lowfat chicken broth
1 sm Onion
2 ts Garlic -- finely chopped
1 ts Fresh ginger -- finely chopped
1 ts Salt -- or less
8 lg Black olives -- see note
1 Lemon zest -- fine julliened
1 Lemon slices -- cut 1/4" thick
Preparation time: 15 minutes
Cooking time: 1 hour
Place the water in a small bowl, add the saffron and soak for
10 minutes. Remove the skin from the 6 chicken pieces. No wings in
the photo!
Place the chicken, oil, butter, broth, onion, garlic, ginger, and
salt in a large saucepan, cover and bring to a boil over medium-high
heat. Reduce the heat to low and cook, occasionally spooning the
liquid over the chicken, until it is cooked through and the juices
run clear when the chicken is tested with a skewer, about 40 to
45 minutes. Remove the onion and discard.
Add the olives (see note) and lemon zest to the saucepan and simmer,
uncovered, for an additionl 5 minutes.
Place the chicken in a deep serving dish, pour the cooking juices on
top and garnish with the fresh lemon slices; or arrange the chicken
over a bed of plain couscous.
