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| What You Need: |
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¼ cup olive oil
1 3½-pound chicken, quartered
3 cloves garlic, peeled and chopped
1 large yellow onion, peeled and chopped
1 teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon paprika
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cups chopped tomatoes
1 tablespoon chopped parsley
1 tablespoon chopped fresh coriander
1 Preserved Lemon, rinsed and chopped
1 7½-ounce bottle cracked green olives, drained (available in fancy food shop)
SaIt to taste
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| How To Cook: |
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1. In a large frying pan, heat 1 tablespoon of the oil and saute the chicken in two batches until brown on both sides. Set aside.
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2. Heat a 6- to 8-quart casserole and add the remaining 3 tablespoons of oil. Add the garlic, onion, ginger, turmeric, paprika, salt and pepper and cook for about 5 minutes until the onion is softened.
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3. Add the chicken, tomatoes, parsley, coriander, and lemon and bring to a simmer. Cover and simmer over low heat for about 30 minutes, or until the chicken is cooked. Add the olives and cook for 5 minutes longer. Salt to taste.
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