Chicken in moroccan style w/pickled lemons and olives
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Three pound chickens cut in serving pieces | |
| 2 | tablespoons | Coarse salt |
| 7 | Garlic cloves | |
| 1 | cup | Vegetable oil |
| 2 | teaspoons | Ginger |
| 1 | cup | Vegetable oil |
| 2 | teaspoons | Ginger |
| 1 | teaspoon | Turmeric |
| 1 | teaspoon | Black pepper |
| pinch | Saffron | |
| 3 | larges | Onions, grated |
| 4 | tablespoons | Butter |
| 2 | cups | Chicken broth |
| 1 | cup | Soft ripe olives, preferably the Greek Kalamata |
| 8 | Slices of pickled lemon | |
Directions
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 8 hours or overnight.
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.
File