Yield: 1 servings
|1½ cup||Chopped onion|
|5 \N||Garlic cloves minced|
|1 tablespoon||Minced peeled fresh gingerroot|
|\N \N||A 3-inch cinnamon stick|
|3 tablespoons||Minced fresh coriander plus additional|
|\N \N||; for garnish if desired|
|3 tablespoons||Minced fresh parsley leaves|
|1 tablespoon||Fresh lemon juice; or to taste|
|\N \N||A pinch of saffron threads; crumbled|
|½ cup||Olive oil|
|\N \N||A; (3 1/2- to 4-pound)|
|\N \N||; chicken, trussed|
|¼ cup||Nicoise or other brine-cured black olives; pitted and chopped|
|1 \N||Preserved lemon; (small), chopped|
|\N \N||; fine|
|\N \N||Rice pilaf as an accompaniment|
In a large ovenproof kettle stir together the onion, the garlic, the gingerroot, the cinnamon stick, 3 tablespoons of the coriander, the parsley, the lemon juice, the saffron, the oil, and 1 cup water, put the chicken on top of the mixture, and season it with salt and pepper.
Bake the chicken, covered, in the middle of a preheated 375F. oven for 45 minutes, transfer it to a cutting board, and let it stand, covered loosely, for 5 minutes. Cut the chicken into quarters.
To the onion mixture add the olives and the preserved lemon, bring the sauce to a boil, and simmer it, for 3 to 5 minutes, or until it is thickened. Return the chicken to the kettle and simmer the mixture for 2 to 3 minutes, or until the chicken is just heated through. Discard the cinnamon stick and serve the chicken with the rice pilaf, sprinkled with the additional coriander.
Gourmet October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.