Thursday,19 July, 2018
Current issue | Issue 1261, (3 - 9 September 2015)
Thursday,19 July, 2018
Issue 1261, (3 - 9 September 2015)

Ahram Weekly

Chicken strips in creamy green and black olive sauce

Serves 4

600 gm chicken breast fillets (cut into strips)
1 tsp crushed garlic
Juice of one large lemon
1 cup pouring cream
1/2 cup fermented milk (rayeb)
1 handful each: black and green olives (pitted, halved)
2 tbsp extra virgin olive oil
Salt + pepper + oregano + 7 spices

Heat a wide skillet on high.  Add oil.  Stir in chicken, in batches, over medium heat to lightly brown, without crowding skillet.  Remove each batch by a slotted spatula and leave covered aside.  Stir in garlic into skillet then return all chicken batches with garlic.  Stir in lemon juice and seasoning.  Stir for a moment then cover skillet and allow to cook only for 5 to 7 minutes.  Waters will be released during those few minutes, yet check lest contents are completely dry.  If ever, add a very small amount of hot water; (you need the chicken to be only moist without plenty of waters).  Add cream and milk.  When about to come to a boil, stir in olive mixture and remove, covered, from heat.  Serve immediately with either fluffed rice or buttered pasta aside.

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