Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 pounds | Chicken, cut in serving piece |
| 2 tablespoons | Coarse salt |
| 7 | Garlic clove |
| 1 cup | Vegetable oil |
| 2 teaspoons | Ginger |
| 1 teaspoon | Turmeric |
| 1 teaspoon | Black pepper |
| 1 pinch | Saffron |
| 3 larges | Onion, grated |
| 4 tablespoons | Butter |
| 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