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1 tablespoon Olive Oil
2 Chickens, Whole
2 teaspoon Ginger
1 teaspoon Paprika
3 Garlic Cloves, Minced
1 large Onion, Chopped
¼ teaspoon Saffron
½ teaspoon Nutmeg
2 teaspoon Salt
2 tablespoon Black Pepper, Freshly Ground
2 cup Chicken Stock
1 cup Olives, Green Chopped
4 tablespoon Lemon Zest
Heat oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, nutmeg, saffron, salt & pepper in a bowl. Rub this mixture onto the chickens and season to taste with enough water to cover chickens halfway. Cook on high heat until boiling. Remove pan from heat and place in 400f oven. Bake, uncovered, 30 mins. Turn chickens & continue baking until tender & golden brown, 25 mins.
Move chickens to serving platter. Place pan on stove top & bring the chicken juices to a boil. Add olives and lemon rind. Reduce heat to low & simmer 5 minutes. Spoon sauce over chickens & serve.
2 Chickens, Whole
2 teaspoon Ginger
1 teaspoon Paprika
3 Garlic Cloves, Minced
1 large Onion, Chopped
¼ teaspoon Saffron
½ teaspoon Nutmeg
2 teaspoon Salt
2 tablespoon Black Pepper, Freshly Ground
2 cup Chicken Stock
1 cup Olives, Green Chopped
4 tablespoon Lemon Zest
Heat oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, nutmeg, saffron, salt & pepper in a bowl. Rub this mixture onto the chickens and season to taste with enough water to cover chickens halfway. Cook on high heat until boiling. Remove pan from heat and place in 400f oven. Bake, uncovered, 30 mins. Turn chickens & continue baking until tender & golden brown, 25 mins.
Move chickens to serving platter. Place pan on stove top & bring the chicken juices to a boil. Add olives and lemon rind. Reduce heat to low & simmer 5 minutes. Spoon sauce over chickens & serve.