This is the dish on which Moroccan Jews break their fast after the Day of Atonement. Use imported green olives, which are flavored with cayenne pepper and garlic, available in Middle Eastern stores. Canned, pitted olives can be substituted, but they have less flavor.
serves 4 to 6
1 large chicken, about 3 1/2 pounds, cut in serving pieces
2 cloves garlic
salt and black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground coriander
pinch of saffron
2 tablespoons oil
2 pounds green olives
2 Pickled Lemons, or fresh lemons, sliced
1. Rub the chicken with the garlic and sprinkle with the spices. Heat the oil in a deep saucepan over medium heat and add the chicken pieces.
2. Add enough water to barely cover the chicken. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 hours.
3. Meanwhile, pit and rinse the olives. Add olives and lemon slices to the chicken and cook over very low heat for an additional hour.
4. Remove chicken from pot and serve with boiled rice, pouring the broth from the pan over the rice to make a sauce.
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