Jege Zeitoon ( jez-zee-toon ) , is chicken cooked with green and black olives .
It is a Moroccan dish with a tangy , spicy flavour .
In a small bowl combine 1/2tsp of ground saffron , 1/2 tsp of turmeric with 1 tbs of water .
Now mix until these are well blended .
Slice 3 chicken breasts in half and using a pastry brush coat the 6 chicken pieces evenly with the mixture .
Add 8 sliced dates
Heat a large pan with 3 tbs of peanut oil and add the chicken fillets , cook for 8 minutes turning occasionally.
Add the juice of 3 lemons and 1/2 cup of apple cider vinegar.
Bring to the boil.
Add 12 pitted and sliced green olives , 8 pitted and sliced black olives , 1 tbs of minced garlic and 2 sliced lemons with rind .
Cover the pan and reduce heat to a low heat and simmer for 25 minutes or until the chicken fillets are tender .
Remove from heat and serve on warmed bowls over a bed of rice.
It is a Moroccan dish with a tangy , spicy flavour .
In a small bowl combine 1/2tsp of ground saffron , 1/2 tsp of turmeric with 1 tbs of water .
Now mix until these are well blended .
Slice 3 chicken breasts in half and using a pastry brush coat the 6 chicken pieces evenly with the mixture .
Add 8 sliced dates
Heat a large pan with 3 tbs of peanut oil and add the chicken fillets , cook for 8 minutes turning occasionally.
Add the juice of 3 lemons and 1/2 cup of apple cider vinegar.
Bring to the boil.
Add 12 pitted and sliced green olives , 8 pitted and sliced black olives , 1 tbs of minced garlic and 2 sliced lemons with rind .
Cover the pan and reduce heat to a low heat and simmer for 25 minutes or until the chicken fillets are tender .
Remove from heat and serve on warmed bowls over a bed of rice.
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