Kazakh lemon chicken
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | teaspoons | Olive oil |
| 2 | eaches | Whole chickens (3-lbs ea) |
| 2 | teaspoons | Ground ginger |
| 1 | teaspoon | Paprika |
| 3 | eaches | Cloves garlic minced |
| 1 | each | Large onion chopped |
| ¼ | teaspoon | Saffron, optional |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Black pepper Fresh grnd. |
| 2 | cups | Chicken stock |
| 1 | cup | Green olives chopped without pimentos |
| 4 | tablespoons | Lemon rinds minced |
Directions
Heat olive oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, saffron, salt & pepper in a bowl. Rub this mixture onto the chickens and season to taste with Add enough water to cover chickens halfway. Cook on High heat until boiling. Remove pan from heat and place in 400 degree F.
oven. Bake, uncovered, for 30 mins. Turn chickens & continue baking until tender & golden brown, approx. 25 mins. Move chickens to serving platter. Place pan on stove top & bring the chicken juices to a boil. Add olives and lemon rind. Reduce heat to Low & simmer 5 minutes. Spoon sauce over chickens & serve. Origin: Chef Boris Nurdamanbye, Hotel Otrar, Almaty, Kazakhstan Submitted By RICH HARPER On 08-07-95