Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
2 Whole chickens (3-lbs ea)
2 ts Ground ginger
1 ts Paprika
2 Bay leaves; crumbled
2 Cloves garlic; minced
1 Large 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
1 cn Pitted green olives (6oz cn)
- drained
Julienned zest of 2 lemons

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 saffrom 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 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.

Printed in the December 17, 1992, issue of the Los Angeles Times.

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