Ingredients
- 3 ½ pound chicken, whole
- 3 cloves garlic, peeled and crushed (optional)
- Salt
- ½ teaspoon ginger
- ½ teaspoon ground black pepper
- Pinch of pulverized saffron or 1/4 teaspoon turmeric
- ¼ teaspoon ground cumin
- ¼ teaspoon sweet paprika
- 1 ½ teaspoons finely chopped garlic
- ½ cup grated onion
- ¼ cup finely chopped parsley
- ¼ cup finely chopped fresh coriander
- 3 tablespoons oil
- 1 pound green olives packed in brine
- 4 tablespoons lemon juice, or more to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
1124 calories; 87 grams fat; 20 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 17 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 75 grams protein; 297 milligrams cholesterol; 2047 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Wash the chicken, then drain. The remainder of this step is optional; the North Africans do it to purify the chicken. Blend the garlic with one tablespoon salt to make a paste. Rub the paste into the cavity and the flesh of the chicken. Rinse well.
- Place the chicken in the casserole with the spices, garlic, onions, herbs, oil and two cups water. Simmer, covered, 30 minutes, turning the chicken often in the cooking liquid.
- Meanwhile, pit the olives. To rid them of their bitterness boil them three times, changing the water each time.
- Add the drained pitted olives and the lemon juice to the casserole and continue cooking until the chicken is very tender. Transfer the chicken to a serving dish. Using a slotted spoon, remove the olives and place around the chicken. Meanwhile reduce the cooking liquid in the casserole to a thick sauce. Adjust the salt and lemon juice to taste. Pour over the chicken. Serve at once.
- This recipe is from ”Mediterranean Cooking” by Paula Wolfert (Times Books).
45 minutes
Dining and Cooking