Title: Judgja Bil Zeitoun (Chicken & Olives)
Categories: Poultry Moroccan Jewish
Yield: 6 Servings

		"Sephardic Cooking"
		By Copeland Mark
CHICKEN AND OLIVES
1	lb	Olives, North African green pitted
3 1/2	lb	Chicken; cut into 6 pieces skinned, fat removed
4		Garlic cloves, sliced
2	tb	Oil, corn
1/4	c	Parsley, chopped
1/2	ts	Salt
1/2	ts	Pepper
1/2	ts	Turmeric, ground
1	c	Tomatoes, chopped (fresh or canned )
1	c	Water

1. Blanch the olives in boiling water for 1 minute. Drain and set aside.

2. In a dry pan, place the chicken and garlic. Stir-fry over moderate heat for 4 to 5 minutes. Add the oil, parsley, salt, pepper, turmeric, and tomatoes. Mix well. Add the water and bring to a boil.

3. Cover the pan and cook the chicken over low heat for 40 minutes. Add the olives and cook for 15 minutes longer to integrate the flavors.

Serve warm with bread and salads. Makes 6 servings.

Morocco is olive country and the combination with chicken and other seasonings is inspired. A fine dish that would do well in a contemporary Western dinner.

Source: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

From: David Pileggi Subj: R-Sephardic-Morocco.012 Origin: The Roach Coach OS/2 HST V.32t V.FC (1:106/3333) BBS: Sasquach (510) 462-9502 06-09-94 Conf: Cooking (8) MM formatted by Dorothy Hair 6/12/94

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