courtesy of the Coho Restaurant
1/2 cup olive oil
2 cloves garlic diced
1/2 tsp. black pepper or lemon pepper
pinch of saffron
bunch of fresh parsley
Salt to taste
1-2 large onions sliced in rings
1-2 lemons sliced in wedges – pits removed
1 chicken cut into parts
1-2 cups of green olives – with our without pimentos
Optional:
1/4 tsp. Chinese 5 spice
1/2 tsp. Mrs. Dash
1 TBLS ground coriander
Capers
Marinated artichoke hearts
Orange Rice or Couscous:
Substitute orange juice for water
To make chicken:
Add saffron, garlic, and spices to olive oil in large pot or casserole dish and heat gently until the mixture turns bright yellow.
Simmer onion rings, lemon slices, parsley and chicken pieces on low heat in covered pot for about 2 hours. As the chicken cooks, the fat from the skin and the moisture from the onions and lemons will make a tasty sauce. Adjust the fat content by removing some of the chicken skin as desired during the cooking process.
When the chicken flakes off the bone, remove the chicken pieces and allow to cool.
Add green olives, capers, and artichoke hearts and continue cooking uncovered to thicken the sauce.
Debone the chicken removing skin. Add chicken meat to the sauce and reheat.
Meanwhile, make orange couscous or rice.
Serve chicken on a bed of rice garnished with fresh parsley.
Lodging and Dining Friday Harbor, WA San Juan Island
Harrison House Suites and Tucker House Inn
Coho Restaurant
