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LOCATION: Recipes >> Poultry >> Olive 02

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CHICKEN SMOTHERED IN CRACKED GREEN OLIVES

2 3-lb. chickens, whole or cut up, with giblets
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1/4 teaspoon pulverized saffron (mixed with turmeric, if desired)
1 tablespoon finely chopped garlic
3/4 cup grated onion, drained
1 cup finely chopped mixed herbs (parsley and coriander)
1/3 cup salad oil
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
salt to taste
4 cups cracked green olives
1/2 cup lemon juice, or more to taste

Place the prepared chickens in a 5-1/2 quart casserole with all
the ingredients except the olives and lemon juice. Cover with 4
cups of water and bring to a boil, then reduce the heat, cover,
and simmer 30 minutes, turning the chickens often in the sauce.
Meanwhile, pit the olives, using a paring knife. Cover the olives
with water, bring to a boil, and boil 5 minutes. Drain, cover with
fresh water, bring to a boil and boil 5 more minutes. Repeat the
procedure one more time. Taste olives -- they should no longer be
bitter: if they are, boil them again. Drain and add to the casserole
after the chicken has cooked 30 minutes. Pour in the lemon juice
and continue cooking until the chickens are very tender and the
sauce is thick. Transfer the chickens to an ovenproof serving
platter and place in a hot oven to brown. Reduce the liquid in the
casserole to a thick gravy and adjust salt and lemon juice to taste.
To serve, cover the chickens completely with olives. Pour the sauce
over and serve at once.

Cracked green olives either can be purchased at Middle Eastern
specialty stores out of the barrel, or imported from Israel in
cans. Wolfert also suggests using Agrinon or Nafpiou olives.

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