Recipe: Chicken Ta'Jene

CHICKEN TA'JENE

1 whole broiler-fryer chicken
1 lemon, cut in slices
4 tablespoons olive oil, divided
1-3/4 cups water, divided
1 teaspoon garlic salt
1 teaspoon paprika
1/4 teaspoon tumeric
2 medium onions, chopped
1 tablespoon cilantro
1 garlic clove, chopped
1 pound baby carrots
3 tomatoes, peeled, quartered
1 teaspoon salt
6 medium potatoes, halved
1 jar (7 oz.) green olives, drained and rinsed

Rub chicken with juice of two of the lemon slices and squeeze juice over chicken. Brush chicken evenly with 1 tablespoon of the olive oil. In Dutch oven, place remaining 3 tablespoons oil and 1/4 cup of the water; heat to medium temperature. Sprinkle chicken with garlic salt, paprika and tumeric. Place chicken, breast side up, in Dutch oven; add onion. Cover and cook 10 minutes. Reduce heat to low temperature and add cilantro, garlic, 1/2 cup of the water and baby carrots. Simmer 15 minutes. Turn chicken, breast side down; add tomatoes, salt, remaining 1 cup water and potatoes. Simmer 30 minutes. Turn chicken breast side up. Place remaining lemon slices on chicken; add green olives. Simmer about 30 minutes more or until potatoes are tender and fork can be inserted in chicken with ease. To serve, place chicken on platter and arrange vegetables, olives and lemon slices around chicken. Strain broth from Dutch oven and serve in separate bowl.

Makes 6 servings.
Source: National Chicken Council