4 tbsp Oil
1 tbsp Butter
4 lb Chicken, Jointed
4 Cloves Garlic, Peeled
1 tsp Turmeric Or Saffron, Ground
1 small Bunch Of Coriander Leaves, Finely Chopped Or 2 Tsp Ground Coriander
4 oz Olives - Black Or Purple, Pitted
1 Lemon, Sliced
Salt
Black Pepper, Freshly Ground
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Heat together the oil and butter in a large, heavy based frying pan and brown the chicken peices over a moderate heat. Add the garlic, spices and coriander. Cook for about 10 minutes, turning the chicken pieces occasionally to coat them evenly.
Stir in enough water to cover, about 8 fl oz, cover and simmer over a low heat, adding more water if necessary, for about 20 - 30 minutes, or until the chicken is tender.
Increase the heat, add the olives and lemon and season to taste with salt an pepper. Cook for a further 8 - 10 minutes or until the sauce is reduced.
Serving Ideas : Serve with rice or Couscous
Recipe by: Typed in from a "Feast of Floyd"
Posted to MC-Recipe Digest by Dan Freedman <Dan@dfreedman.demon.co.uk> on Mar 15, 1998
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