Title: Djaj Mqalli--Chicken with Lemons and Olives
Categories: New, Text, Import
Yield: 4 Servings

1 Up
12 Easpoon
14 Easpoon
1 Love
1 Easpoon
1 Up
2 Ups
3 1/2 Ound
1 Unch
1 Chicken liver -- optional
Lemon juice
1 Up
1 Pickled lemon -- cut in
Strips
Diced onion
Ginger
Saffron
Garlic -- minced
Salt
Oil
Warm water
Chicken -- cut-up
Cilantro -- minced
Kalamata olives

Mix onion, ginger, saffron, garlic, salt, oil and water in skillet. Stir
until creamy. Bring to boil. Add chicken pieces, cilantro and liver. Cover
skillet and cook over medium-high heat 45 to 50 minutes. When liver is
done, remove from skillet and mash, then set aside. Check dish as it cooks,
and add hot water as needed.

When chicken is done, remove pieces to serving dish. Skim fat from cooking
liquid and reduce; if necessary. Add liver. Taste and add lemon juice, if
desired. Pour contents of pan over chicken. Garnish with olives and lemon.

Recipe By : Irene F. Day's "The Moroccan Cookbook" (Quick Fox Press,
197

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip