Category: Chicken

1 tbsp Olive oil

2 Whole chickens (3-lbs ea)

2 tsp Ground ginger

1 tsp Paprika

3 Cloves garlic minced

1 Large onion chopped

1/4 tsp Saffron

1/2 tsp Nutmeg

2 tsp Salt

2 tbsp Black pepper Fresh grnd.

2 cup Chicken stock

1 cup Green olives chopped without pimientos

4 tbsp Lemon rinds minced

Heat olive oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, nutmeg, saffrom, salt & pepper in a bowl. Rub this mixture onto the chickens and season to taste with Add enough water to cover chickens halfway. Cook on High heat until boiling. Remove pan from heat and place in 400 degree F. oven. Bake, uncovered, for 30 mins. Turn chickens & continue baking until tender & golden brown, approx. 25 mins. Move chickens to serving platter. Place pan on stove top & bring the chicken juices to a boil. Add olives and lemon rind. Reduce heat to Low & simmer 5 minutes. Spoon sauce over chickens & serve. Origin: Chef Boris Nurdamanbye, Hotel Otrar, Almaty, Kazakhstan



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