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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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ALGERIA
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CORIANDER CHICKEN
INGREDIENTS:
1 small chicken, cut into pieces or 4 - 6 boneless breasts
and/or thighs of chicken
5 tbsp. olive oil
4 large cloves of garlic, crushed
1 tsp. turmeric or saffron
salt and pepper to taste
sprig of fresh coriander leaves, or 2 tsp. ground coriander
1/4 lb. purple olives, pitted (Greek or Italian)
1 lemon, sliced
DIRECTIONS:
Brown the chicken in oil in a large, heavy skillet over
moderate heat. Add the garlic cloves, spices, and coriander (chopped
fine). Cook for about 10 minutes, turning the chicken pieces occasionally to
distribute sauce evenly. Stir in enough water to cover, about 1 cup, and simmer
over low heat, adding more water if necessary until the chicken is tender. Add
olives and lemon and cook over somewhat lower heat for 8-10 more minutes, or
until sauce is reduced. Serve over rice or couscous.
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KOSHER DELIGHT MAGAZINE
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