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Print this Recipe    Coriander Chicken

Djedj b'l-qasbour / African Coriander Chicken
serves 2-4

1 small chicken, cut into pieces or 4 - 6 boneless breasts and/or thighs
of chicken
1 tbsp. butter
4 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

Brown the chicken in butter and oil in a large, heavy skillet over
moderate heat. Add the garlic cloves, spices, and coriander (chopped
fine). Cook for about 10 minutes, turing 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.

I usually use boneless chicken instead of boney chicken pieces.
This will reduce the cooking time a bit. Use less water (1/2 -
3/4 cup) if you use boneless chicken.

This recipe does not have to be made with chicken at all. I
frequently use potatoes, seitan, cauliflower or zucchini in various
combinations. Use less water if you don't use chicken pieces.

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