- 1 Tablespoon Olive oil
- 6 pounds Whole chickens
- 2 teaspoons Ground ginger
- 1 teaspoon Paprika
- 2 Bay leaves, crumbled
- 2 Cloves garlic, minced
- 1 large Onion, chopped
- 1/2 cup Minced parsley
- 1/2 cup Minced cilantro
- 1/4 teaspoon Saffron, optional
- Salt
- Freshly ground pepper
- Water or chicken stock
- 1 Can (6 ounces) pitted green olives,
drained
Julienned zest of 2 lemons
Heat olive oil in Dutch oven or roasting
pan and place chickens, breast down in pan.
Combine ginger, paprika, bay leaves, garlic,
onion, parsley, cilantro and saffron in
bowl. Spread mixture over chickens and
season to taste with salt and pepper. Add
enough water to cover chickens halfway.
Place over high heat and bring to boil.
Remove pan from heat and place in 400° F
oven. Bake, uncovered, for 30 minutes. Turn
chickens and continue baking until very
tender and golden brown, about 30 minutes.
Transfer chickens to serving platter. Place
pan on stove top and heat remaining juices
to boil. Add olives and lemon zest. Reduce
heat to low and simmer 5 minutes. Spoon
sauce over chickens and serve.
Makes about 8 servings. |
