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Djaj Mqalli--Chicken With Lemons And Olives chicken, moroccan, offal 1 cup diced onion 12 teaspoon ginger 14 teaspoon saffron 1 centiliter garlic -- minced 1 teaspoon salt 1 cup oil 2 cup warm water 3 1/2 lb chicken -- cut-up 1 bunch cilantro -- minced 1 cup kalamata olives 1 chicken liver -- optional 1 lemon juice 1 pickled lemon -- cut in 1 strips 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 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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