Recipe - Moroccan Olives

One half cup Water
8 ounce Pitted olives
1 teaspoon Paprika
One half teaspoon Hot Hungarian paprika (if
you prefer a nonspicy food
reduce quantity)
4 Lemon slices (with the rind)
3 tablespoon Tomato sauce
One fourth cup Olive oil
4 Garlic cloves

(a sauce that can be used in conjunction with anything like chicken)
source: "side dishes" by beny saida

To remove the excess salt, boil the olives in water for 5 min. remove from
the flame and drain the water.

Saute the olives and garlic in oil in a pan for 3 min.

Add the spices, lemon, tomato sauce and water. Bring to a rolling boil,
then turn down heat to low and cook for 15 minutes.

If you feel like adding chicken, you could dice 1 lb. of boneless chicken
breast as though you were going to do a Chinese stir fry and then throw
it into the pan for the last few minutes until the meat turns white. With
basmati rice (maybe with saffron?) on the side, and a small green salad
you couldn't ask for more. OK, a glass of white wine too . . .

Posted to JEWISHFOOD digest V97 #001

From: MemVovShin@aol.com

Date: Thu, 2 Jan 1997 20:42:14 0500