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Moroccan Olives (A Sauce For Anything - Like Chicken) chicken, jewish, moroccan, sauces 1/2 cup water 8 oz pitted olives. 1 teaspoon paprika. 1/2 teaspoon hot hungarian paprika 4 lemon slices (with the 1 rind) 3 tablespoon tomato sauce 1/4 cup olive oil 4 garlic cloves. To remove the excess salt, boil the olives in water for 5 min. remove from the flame and drain the water. Saute the olives and garlic in oil in a pan for 3 min. Add the spices, lemon, tomato sauce and water. Bring to a rolling boil, then turn down heat to low and cook for 15 minutes. If you feel like adding chicken, you could dice 1 lb. of boneless chicken breast as though you were going to do a Chinese stir fry -- and then throw it into the pan for the last few minutes until the meat turns white. With basmati rice (maybe with saffron?) on the side, and a small green salad -- you couldn't ask for more. OK, a glass of white wine too source: "side dishes" by beny saida From: Netcomsv.Netcom.Com!aol.Com!memvodate: 02 Jan 97 Jewish-Food List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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