Jege Zeitoon (jez-zee-toon), chicken with green and black olives, is a Moroccan dish with a tangy, spicy flavour. Serve it with saffron rice and salad.
½ teaspoon ground saffron
½ teaspoon turmeric
6 fl. oz. plus
1 tablespoon water 1 x 3 lb. chicken, cut into 6 serving pieces
3 tablespoons olive oil
4 fl. oz. lemon juice
4 fl. oz. vinegar
4 oz. green olives, stoned
2 oz. black olives, stoned
2 garlic cloves, crushed
2 lemons, sliced
In a small mixing bowl, combine the saffron, turmeric and 1 tablespoon of the water, beating with a fork until they are well blended. Using a pastry brush, brush the chicken pieces with the mixture to coat them thoroughly.
In a large, deep frying-pan, heat the oil over moderate heat. When the oil is hot, add the chicken pieces and cook, turning occasionally, for 6 to 8 minutes, or until the pieces are lightly and evenly browned all over.
Pour in the lemon juice, vinegar and the remaining water and bring to the boil. Add the olives, garlic and lemon slices.
Cover the pan, reduce the heat to low and Served with Courgettes Grill&es and a tomato salad, Javanese Pork makes a delicious and inexpensive meal. simmer the mixture for 30 minutes, or until the chicken is tender when pierced with the point of a sharp knife.
Remove the pan from the heat and transfer the chicken mixture to a warmed, large serving dish. Serve at once.