Yield: 1 Servings
|6 pounds||Chicken, cut in serving piece|
|2 tablespoons||Coarse salt|
|1 cup||Vegetable oil|
|1 teaspoon||Black pepper|
|3 larges||Onion, grated|
|2 cups||Chicken broth|
|1 cup||Olives, pref Greek Kalamata|
|8 slices||Pickled lemon|
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 wip 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 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. To pickle lemons: 6 lemons vegetable oil coarse salt Sprinkle the lemons about ¼" thick, peel and all, put in colander, sprinkle heavily with salt.
Cover with plastc 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 T more salt. Fill the jar with vegetable oil. Cover the 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. Keep pickled lemons for months in the refrigerator.
Posted to JEWISH-FOOD digest V96 #114 From: VWMV81A SUSAN WOLFE Time: 12:49 PM Date: Mon, 30 Dec 1996 10:05:19 -0800