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2 hours
Prep: 20 minutes
Cook: 1 hours
572 calories per serving view nutrition facts
15 servings
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| 1 | tablespoon | olive oil | |
| 6 | pounds | chicken, whole | two birds |
| 2 | teaspoons | ginger | ground |
| 1 | teaspoon | paprika | |
| 3 | cloves | garlic | minced |
| 1 | each | onion | chopped |
| 1/4 | teaspoon | saffron | |
| 1/2 | teaspoon | nutmeg | |
| 2 | teaspoons | salt | |
| 2 | tablespoons | black pepper | |
| 2 | cups | chicken broth | |
| 1 | cup | green olives | chopped |
| 4 | tablespoons | lemon zest |
Heat olive oil in a roasting pan and place chickens, breast down in the pan.
Combine ginger, paprika, garlic, onion, nutmeg, saffrom, salt and pepper in a bowl.
Rub this mixture onto the chickens and season to taste.
Add enough water to cover chickens halfway.
Cook on High heat until boiling.
Remove pan from heat and place in 400 degrees F. oven. Bake, uncovered, for 30 mins.
Turn chickens and continue baking until tender andamp; golden brown, approx. 25 mins. Move chickens to serving platter.
Place pan on stove top and bring the chicken juices to a boil.
Add olives and lemon rind.
Reduce heat to Low and simmer 5 minutes.
Spoon sauce over chickens and serve.
| % Daily Value* | |
| Total Fat 39.0g | 61% |
| Saturated Fat 11.0g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 519mg | 22% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 48.0g | 97% |
| Vitamin A | 14% | Vitamin C | 6% | |
| Calcium | 5% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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