Monday, June 15, 2015

Djej Emshmel (Chicken with Lemons and Olives): contributed by a friend

3 lbs chicken breasts (or whole or parts)
6-7 cloves garlic
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon black pepper
1/4 cup olive oil
1/2 cup grated or finely chopped onion
1/4 teaspoon pulverized saffron threads (optional)
1/2 cup mixed parsley and cilantro (fresh or dry)
1/2 teaspoon tumeric
1/2+ cup ripe green olives (no pimiento)
1/4 cup lemon juice
1/2 fresh lemon (cut into slices)
1/2 to 1 teaspoon cinnamon

Rinse the chicken well. Place it in a pot with all ingredients except the olives and lemons. Cover with 3-4 cups of water (cover meat) and bring to a boil. Reduce heat, cover and simmer 45 minutes. 
Add olives and lemon slices and lemon juice to chicken. Continue cooking until the chicken is tender and the sauce has thickened. Salt to taste, then serve.

Serving Suggestions:
Serve with warm bread or biscuits to soak up the delicious sauce. May be served over rice or couscous. Add a sweet, cold salad, such as: carrot salad, Waldorf, cucumber and tomato salad or cold beet salad. For carbohydrate lovers, serve with saffron rice.

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