1 tb Olive oil
2 Whole chickens (3-lbs each)
2 ts Ground ginger
1 t Paprika
3 Cloves garlic minced
1 Large onion chopped
1/4 ts Saffron
1/2 ts Nutmeg
2 ts Salt
2 tb Black pepper Fresh grnd.
2 c Chicken stock
1 c Green olives chopped -
without pimientos
4 tb Lemon rinds minced
Preparation
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.
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