| |
|
What You Need:
(Serving Size: 4)
|
|
|
|
4 tablespoons olive oil
A 3- to 3½-pound chicken, cut into 8 serving pieces
1 cup finely chopped onions
2 teaspoons imported paprika
1 teaspoon ground ginger
¼ 1teaspoon turmeric
1 teaspoon salt
Freshly ground black pepper
2 salted lemons, cut into quarters, or substitute 2 fresh lemons, cut lengthwise into quarters and seeded
1 cup water
24 small green olives
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 12-inch skillet, warm the oil over high heat until a light haze forms above it.
|
2. Brown the chicken in the hot oil, four pieces at a time, turning them frequently with tongs or a slotted spoon and regulating the heat so they color richly and evenly without burning. As they brown, transfer the chicken pieces to a plate.
|
3. Pour off all but a thin film of fat from the skillet and add the onions. Stirring frequently, cook for 8 to 10 minutes, until the onions are soft and brown.
|
4. Watch carefully for any sign of burning and regulate the heat accordingly. Stir in the paprika, ginger, turmeric, salt and a few grindings of pepper.
|
5. Add the fresh lemons (if you are using them), the chicken and the liquid that has accumulated around it, and pour in the water.
|
6. Bring to a boil over high heat, then reduce the heat to low and simmer covered for 30 minutes, or until the chicken is tender and shows no resistance when a thigh is pierced deeply with a small skewer or knife.
|
7. Then add the olives and the salted lemon quarters (if you are using them), cover, and simmer for 4 or 5 minutes, until the lemons and olives are heated through. Taste for seasoning.
|
|
8. To serve, arrange the chicken pieces attractively on a deep platter and place the lemon quarters and olives in a ring around them. Pour the sauce over the chicken and serve at once.
|
|
|
|
|
