Title: Moroccan Olives (A Sauce for Anything - Like Chicken)
Categories: Jewish Moroccan Sauce Chicken
Yield: 1 Servings

1/2	c	Water
8	oz	Pitted olives.
1	ts	Paprika.
1/2	ts	Hot Hungarian paprika
4		Lemon slices (with the
		Rind)
3	tb	Tomato sauce
1/4	c	Olive oil
4		Garlic cloves.

To remove the excess salt, boil the olives in water for 5 min. remove from the flame and drain the water.

Saute the olives and garlic in oil in a pan for 3 min.

Add the spices, lemon, tomato sauce and water. Bring to a rolling boil, then turn down heat to low and cook for 15 minutes.

If you feel like adding chicken, you could dice 1 lb. of boneless chicken breast as though you were going to do a Chinese stir fry -- and then throw it into the pan for the last few minutes until the meat turns white. With basmati rice (maybe with saffron?) on the side, and a small green salad -- you couldn't ask for more. OK, a glass of white wine too

source: "side dishes" by beny saida From: Netcomsv.Netcom.Com!aol.Com!memvodate: 02 Jan 97 Jewish-Food List Ä

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