Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chickens, 4-4 1/2 lbs each
-cut into 8 pieces each
8 md Onions, finely chopped
2 bn Parsley, stemmed chopped
2 bn Cilantro, stemmed chopped
24 Garlic cloves, chopped
4 Lemons, each cut 6 wedges
6 tb Olive oil
8 ts Cumin
2 ts Ginger
1 1/2 ts Pepper
1 ts Saffron threads
1 1/3 c Olives, brine cured (such as
-Kalamata)
Fresh cilantro sprigs

Divide chicken, onions, parsley, cilantro, garlic, lemons, oil, cumin,
ginger, pepper and saffron between 2 Dutch ovens. Cover and simmer
over med-low heat until chicken is almost cooked through, stirring
occasionally and adding up to 1 cup water if necessary toprevent
sticking, about 40 minutes.

Add half of olives to each Dutch oven and continue cooking until
chicken is done, about 10 minutes. Transfer to serving bowl and
garnish with cilantro sprigs.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of
Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 06-13-95

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