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Middle Eastern Recipes >  Poultry >  Dajaj bil Hamod >

 

Dajaj bil Hamod

Saudi Arabian lemon chicken

• 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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