Title: Moroccan Chicken with Olives
Categories: Chicken, Ethnic, Wrv
Yield: 6 Servings

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
6 Chicken breasts; skin, bone
1 c Chicken stock
1 Lemon, zest of
1 c Greek olives, green and pit
Fresh mint; chop coarse, opt

-------------------------------SPICE MIXTURE-------------------------------
3 cl Garlic, mince
2 tb Olive oil
1 1/2 ts Ground ginger
1/2 ts Ground turmeric
1/2 ts Paprika
1/4 ts Ground cinnamon
Fresh ground pepper and salt

Combine spice mixture in large bowl. Add chicken breasts and coat well with
mixture. Let stand loosely covered for 1 hour. Brown chicken on both sides
in large skillet (there is no need to add additional oil) over med-high
heat. Add lemon zest and olives and saute for about 5 minutes. Add chicken
stock. Cover and simmer for 10 to 15 minutes. Garnish with fresh mint.
Source: The Advocate, BRLA.
Posted to JEWISH-FOOD digest V96 #114

From: VWMV81A SUSAN WOLFE Time: 12:49 PM

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