Middle Eastern Recipes > Poultry > Dajaj bil Hamod >
Dajaj bil Hamod
3 LBS boneless & skinless chicken breasts or thighs
3 TBS olive oil
1 C green olives, pitted
2 garlic cloves, minced
4 saffron threads
1 medium onion, chopped
2 C water
Juice of 2 lemons
Salt & black pepper to taste
Cut chicken into quarters. Heat olive oil in a skillet. Add chicken, onion, garlic, saffron, salt and black pepper. Cook until the chicken is well-browned. Pour in water. Stir in olives and lemon juice. Bring mixture to a boil and cook for about ten minutes, or until all ingredients are cooked through.
Suggestion: Serve with rice or flatbread.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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