* Exported from MasterCook *

CHICKEN WITH OLIVES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : 5-10G Low Carb Regional African
Regional Midddle Eastern Regional Moroccan
Znew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb roasting chicken -- 2kg
2 1/2 tbsp oil
2 onions -- sliced
Salt and pepper -- to taste
1/4 tbsp ground ginger -- (1/4 to 1/2)
1 tbsp paprika
1 onion -- finely chopped
1/2 lb pitted green olive -- or black
1 tbsp lemon juice -- freshly ground

This excellent Middle Eastern dish is a particularly Moroccan specialty.
Heat the oil in a large saucepan. Add about 3/4 cup water very gradually, stirring vigorously. Add onion slices, sprinkle with salt, pepper, ginger, and paprika, and lay the chicken on top. Cook over low heat, covered, for 1 hour, turning the chicken frequently. Add a little more salt if necessary, and the finely chopped onion, and cook for 1/2 hour longer.
Pit the olives. Put them in a pan, cover with cold water, bring to the boil, and leave for 1 minute. Drain off the water and repeat the process. This will remove excess salt. Add the olives to the pan and cook with the chicken for a few minutes only.
Just before serving, squeeze a little lemon juice over the dish. Sometimes a few pickled lemon slices are added just before serving. Serves 6.

From "A Book of Middle Eastern Food" by Claudia Roden



Cuisine:
"Middle East"












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Per Serving (excluding unknown items): 590 Calories; 44g Fat (68.2% calories from fat); 38g Protein; 8g Carbohydrate; 2g Dietary Fiber; 159mg Cholesterol; 480mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM








Nutr. Assoc. : 0 0 0 0 0 0 0 4281 0