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Ingredients
- 2 c. Water
- 1/4 c. Extra virgin olive oil
- 2 med Onions, sliced
- 1 x Clove garlic, crushed
- 1 tsp Grnd ginger
- 1/4 tsp Grnd cumin, (optional)
- 1/4 tsp Grnd saffron
- 1/2 c. Minced fresh parsley
- 2 x Broiler/fryers, (about 2 1/2-3 lbs. each), cut into eighths
- 1 c. Green olives
- 1 x Pickled, (preserved) lemon, slivered** , rind of
Directions
- Sephardic Holiday Cooking - Gilda Angel
- 1. In large saucepan, combine water, extra virgin olive oil, onions, garlic, ginger, cumin, saffron and parsley. Bring to boil. Lower heat and add in chicken.
- Cover and simmer about 45 min.
- 2. Meanwhile, soak olives in cool water to remove excess salt. Drain, halve and pit olives. Rinse pickled lemon and carefully cut away pulp. Cut rind into julienne strips.
- 3. Add in olives and lemon rind to chicken. Continue to cook, uncovered, till chicken is very tender, almost falling off bones. Remove chicken with slotted spoon and place in serving dish. Boil sauce until slightly reduced.
- Pour over chicken and serve immediately.
- Notes:1. We do not pit the olives, but rather warn our guests to watch for pits.
- 2. Recipe supposedly serves 8uwe find it hard to stop eating and think 6 is a more realistic number.
- 3. We serve with couscous.
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