Roast Chicken With Lemon Zest And Green Olive2

* Exported from MasterCook *

ROAST CHICKEN WITH LEMON ZEST AND GREEN OLIVE2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
6 lb Whole chickens
2 ts Ground ginger
1 t Paprika
2 Bay leaves, crumbled
2 Cloves garlic, minced
1 lg Onion, chopped
1/2 c Minced parsley
1/2 c Minced cilantro
1/4 ts Saffron, optional
Salt
Freshly ground pepper
Water or chicken stock
6 oz Can pitted green olives,
-drained
2 Lemons -- julienned zest of

Heat olive oil in Dutch oven or roasting pan and place
chickens, breast down in pan.

Combine ginger, paprika, bay leaves, garlic, onion,
parsley, cilantro and saffron in bowl. Spread mixture
over chickens and season to taste with salt and
pepper. Add enough water to cover chickens halfway.
Place over high heat and bring to boil.

Remove pan from heat and place in 400-degree oven.
Bake, uncovered, for 30 minutes. Turn chickens and
continue baking until very tender and golden brown,
about 30 minutes.

Transfer chickens to serving platter. Place pan on
stove top and heat remaining juices to boil. Add
olives and lemon zest. Reduce heat to low and simmer 5
minutes. Spoon sauce over chickens and serve. Makes
about 8 servings.

Each serving contains about: 419 calories; 256 mg
sodium; 130 mg cholesterol; 28 grams fat; 2 grams
carbohydrates; 33 grams protein; 0.23 gram fiber.

from 12/17/92 Los Angeles Times Food Section,
"Hanukkah: The Miracle of the Olive"

Food & Wine RT [*] Category 2, Topic 13 Message 174
Sun Dec 27, 1992 DOT [Dot] at 13:43
EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005



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