Friday, May 09th 2008

Chicken and Olives

12 chicken pieces
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon ground sweet paprika
1/2 teaspoon ground pepper
1/4 cup olive oil
2 onions, chopped
1 red capsicum, chopped
1/4 cup fresh coriander, chopped
1 1/2 cups chicken stock
4 strips preserved lemon rind, grated
2 tablespoons lemon juice
1 cup green olives

Combine chicken with spices in large bowl. Stand covered, for 1 hour. Heat 2 tablespoons oil in a large pan. Cook chicken until well browned, but not cooked through. Transfer to larger pan.

Add remaining oil to pan. Add onion and capsicum. Cook over low heat for 5 minutes, stirring. Transfer to large pan with chicken pieces. Add coriander and stock, lemon rind, juice and olives.

Simmer, covered, for 40 minutes, until tender and liquid has reduced.Thicken sauce with cornflour if desired. Serve over rice.

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