Title: Djaj Mqalli--Chicken with Lemons and Olives
Categories: Chicken Offal Moroccan
Yield: 4 Servings

1	c	Diced onion
12	ts	Ginger
14	ts	Saffron
1	cl	Garlic -- minced
1	ts	Salt
1	c	Oil
2	c	Warm water
3 1/2	lb	Chicken -- cut-up
1	bn	Cilantro -- minced
1	c	Kalamata olives
1		Chicken liver -- optional
		Lemon juice
1		Pickled lemon -- cut in
		Strips

Mix onion, ginger, saffron, garlic, salt, oil and water in skillet. Stir until creamy. Bring to boil. Add chicken pieces, cilantro and liver. Cover skillet and cook over medium-high heat 45 to 50 minutes. When liver is done, remove from skillet and mash, then set aside. Check dish as it cooks, and add hot water as needed.

When chicken is done, remove pieces to serving dish. Skim fat from cooking liquid and reduce; if necessary. Add liver. Taste and add lemon juice, if desired. Pour contents of pan over chicken. Garnish with olives and lemon.

Recipe By : Irene F. Day's "The Moroccan Cookbook" (Quick Fox Press, 197

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