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Roast Chicken With Lemon Zest & Green Olive

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      Title: ROAST CHICKEN WITH LEMON ZEST & GREEN OLIVE
 Categories: Poultry, Main dish
      Yield: 8 Servings
 
      1 tb Olive oil
      6 lb Whole chickens
      2 ts Ground ginger
      1 ts Paprika
      2    Bay leaves, crumbled
      2    Cloves garlic, minced
      1 lg 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
      6 oz Can pitted green olives,
           -drained
      2    Lemons; julienned zest of
 
  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 saffron 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
  about 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.
  
  from 12/17/92 Los Angeles Times Food Section, "Hanukkah: The Miracle
  of the Olive"
  
  Food & Wine RT [*] Category 2, Topic 13 Message 174 Sun Dec 27, 1992
  DOT [Dot]                    at 13:43 EST
  
  MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
  GT Cookbook echo moderator at net/node 004/005
 
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