*  Exported from  MasterCook  *
 
                ROAST CHICKEN WITH LEMON ZEST & GREEN OLIVES
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Olive oil
    2                    Whole chickens (3-lbs ea)
    2       ts           Ground ginger
    1       t            Paprika
    2                    Bay leaves -- crumbled
    2                    Cloves garlic -- minced
    1                    Large onion -- chopped
      1/2   c            Minced parsley
      1/2   c            Minced cilantro
      1/4   ts           Saffron, optional
                         Salt
                         Freshly ground pepper
                         Water or chicken stock
    1       cn           Pitted green olives (6oz cn)
                         - 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 saffrom 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-degree 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
   8 servings.
   
      Each serving contains about: 419 calories; 256 mg
   sodium; 130 mg cholesterol; 28 grams fat; 2 grams
   carbohydrates; 33 grams protein; 0.23 gram fiber.
   
   Printed in the December 17, 1992, issue of the Los
   Angeles Times.
  
 
 
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