Coriander
Chicken
1
small
chicken,
cut
into
pieces
or
4
-
6
boneless
breasts
1
tbsp
butter
4
tbsp
olive
oil
4
large
cloves
of
garlic,
crushed
1
tsp
turmeric
or
saffron
Salt
and
pepper
to
taste
Sprig
of
fresh
coriander
leaves,
or
2
tsp.
ground
coriander
1/4
lb.
purple
olives,
pitted
1
lemon,
sliced
Brown
the
chicken
in
butter
and
oil
in
a
large,
heavy
skillet
over
moderate
heat.
Add
the
garlic
cloves,
spices,
and
coriander
(chopped
fine).
Cook
for
about
10
minutes,
turning
the
chicken
pieces
occasionally
to
distribute
sauce
evenly.
Stir
in
enough
water
to
cover,
about
1
cup,
and
simmer
over
low
heat,
adding
more
water
if
necessary
until
the
chicken
is
tender.
Add
olives
and
lemon
and
cook
over
somewhat
lower
heat
for
8-10
more
minutes,
or
until
sauce
is
reduced.
Serve
over
rice
or
couscous.
Submitted By (Miki)
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