Serves: 4
Total Calories: 357

4 tablespoons olive oil
3 pounds chicken cut into serving pieces (beef, mutton or pigeon may be used instead of chicken)
1 cup onion finely chopped
2 teaspoons paprika imported
1 teaspoon ginger ground
1/4 teaspoon turmeric
1 teaspoon salt
black pepper Freshly ground
2 lemons salted, cut into quarters or 2 fresh lemons
1 cup water
24 green olives small

Brown chicken in the hot oil in skillet, turning frequently with tongs until it is really browned but not burned. Transfer to a plate.

Pour off all but a very small quantity of fat from the skillet. Add onions. Stir and cook onions until they are soft but not browned. Stir in paprika, ginger, turmeric, salt and a few grinds of black pepper. Add the fresh lemon (if you are using fresh lemon), the chicken and the liquid that it has formed. Pour in the water. Bring to a boil over high heat, reduce heat and simmer, covered, for 30 minutes or until chicken is tender. Add olives and the salted lemon quarters (if you are using salted lemon). Cover and simmer 4 to 5 minutes. Taste for seasoning.

Arrange chicken on a platter, place lemon quarters and olives around, pour sauce over chicken and serve at once.


(Note: For salted lemons, see Moir.)

Nutritional Facts:

Serves: 4
Total Calories: 357
Calories from Fat: 150

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