Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Three pound chickens cut in serving pieces |
2 tablespoons | Coarse salt |
7 \N | Garlic cloves |
1 cup | Vegetable oil |
2 teaspoons | Ginger |
1 cup | Vegetable oil |
2 teaspoons | Ginger |
1 teaspoon | Turmeric |
1 teaspoon | Black pepper |
\N pinch | Saffron |
3 larges | Onions, grated |
4 tablespoons | Butter |
2 cups | Chicken broth |
1 cup | Soft ripe olives, preferably the Greek Kalamata |
8 \N | Slices of pickled lemon |
\N 8 | hours or overnight. |
Rub the chicken pieces well with a mixture of the salt and 4 of the garlic cloves, finely chopped. Let stand 1 hour for flavors to penetrate then wipe off the garlic salt. Mix the oil, ginger, turmeric, pepper and saffron, and rub the chicken pieces with this mixture. Put them in a large bowl with any remaining oil mixture and marinate, covered and refrigerated for To cook, put the chicken pieces in a large pot with the onion, remaining garlic, coarsely chopped, butter chicken broth and 2 cups water. Simmer until tender, about 40 to 45 minutes. Remove chicken and rapidly boil the liquid down to a thick, rich sauce, stirring frequently. Add the olives and pickled lemon slices, replace chicken, and reheat in the sauce. Serve with couscous or rice pilaf and a bowl of extra pickled lemons.
Pickled lemons: These keep for months in the refrigerator and are worth making in quantity.
6 lemons vegetable oil coarse salt Slice the lemons about ¼ inch thick, peel and all, put in a colander, sprinkle heavily with salt. Cover with plastic wrap and drain over a bowl for 24 hours, until limp, with most of the juice drawn out. Wash off salt.
Pack the lemon slices into a 1 quart jar, sprinkling them with about 2 Tablespoons more salt. Fill the jar with vegetable oil. Cover jar with lid and let lemons stand from 1 to 3 weeks, by which time they will be soft, mellow and not at all bitter.