Recipe - Moroccan Style Chicken

One half cup Olive oil
3 Onions, thinly cut or sliced up
2 Garlic cloves, minced
1 One half teaspoon Ground ginger
2 teaspoon Powdered coriander
One fourth cup Fresh parsley, chopped
Salt
Pepper
2 Frying chickens, about 1
lbs. each
Three fourths cup Chicken broth
Three fourths cup Water
2 md Sized lemons, quartered
1 cup Pitted green olives

Heat oil in large, heavy kettle. Add onions and garlic. Saute until onion
is translucent. Mix in ginger, coriander and parsley. Add salt and pepper
to taste. Cook about 3 minutes. Wash and dry chicken pieces. Add these to
spice mixture. Fry a few pieces at a time until golden brown on all sides.
Add more oil, if needed. Add the broth and water. Cover and cook slowly for
40 minutes. Mix in lemons and olives and continue to cook 20 minutes
longer, or until all ingredients are tender.
Posted to JEWISHFOOD digest V96 #114

From: VWMV81A SUSAN WOLFE Time: 12:49 PM

Date: Mon, 30 Dec 1996 10:05:19 0800