Algerian Chicken With Olives
By: Mimi Cooks
Published: Tuesday, December 22, 2009 - 1:45am

Ingredients




1 whole chicken
1 diced onion
3/4 tablespoon each of :
Salt, Black pepper, Allspice, Ginger
4 cloves of garlic, diced or minced
1 tablespoon pickled lemons
3/4 cup of cut fresh parsley and cilantro
2 larges sliced carrots
1/2 cup green olives. I used the sliced pickled 1/2 cup olive oil
1 Large Diced tomato
1 tablespoon butter

Preparation

1 Wash your chicken, pat dry then rub with olive oil and lemon juice to get rid of any undesirable odors. 2 In a big pot, add your butter, olive oil and onions. Let cook until translucent. 3 Add garlic, cook for few minutes. 4 Add the diced tomato. Cook for few minutes. 5 Add the pickled lemon. Stir and cook for few minutes. 6 Add your spices. Mix well and let cook. At this point your mix will smell wonderful. 7 Add the parsley and cilantro. Stir and cook for few minutes. 8 Add your chicken to the pot. Rub the cooked mix all over the chicken, inside and out. 9 Add ¾ cup of water, enough to cook the chicken but not to have a lot of liquid at the end of the cooking process. 10 Cover and let cook for 25-30 minutes, checking on the water level and how soft your chicken is. 11 Half way through the cooking process, add your sliced carrots. Continue cooking. 12 When the chicken is done, remove it from the pot into a baking pan and bake in 180 degrees Celsius and bake for 25 minutes, or until golden in color. 13 Back to your sauce, add the olives and let simmer for 15-20 minutes to get all the flavors mixed up nicely. 14 Plate your chicken; pour the sauce over it or to the side. Serve with lemon slices and steamed couscous or white rice.

About


Most of the ingredients for this recipe are found in almost every home or country, so anyone can make it no matter where they live. I used olives pickled the Palestinian way, In olive oil and lemons. I did not wash my olives or boil them, I felt that it will lose its nice flavor. The taste of the whole recipe is very interesting and strange (in a good way!) to my taste pallets, but I would cook it again. I have to admit that the smells of this recipe while it was being cooked were very fragrant, delicious and tasty.

Comments:
Barnaby Dorfman

I love this recipe! The tang and salt of the olives and pickled lemons are such a great compliment to chicken.