Moroccan chicken [with pickled lemons and

1 Servings

Ingredients

QuantityIngredient
6poundsChicken, cut in serving piece
2tablespoonsCoarse salt
7Garlic clove
1cupVegetable oil
2teaspoonsGinger
1teaspoonTurmeric
1teaspoonBlack pepper
1pinchSaffron
3largesOnion, grated
4tablespoonsButter
2cupsChicken broth
1cupOlives, pref Greek Kalamata
8slicesPickled 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 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