Recipe - Moroccan Chicken [With Pickled Lemons And

6 pound Chicken, cut in serving
piece
2 tablespoon Coarse salt
7 Garlic clove
1 cup Vegetable oil
2 teaspoon Ginger
1 teaspoon Turmeric
1 teaspoon Black pepper
1 pn Saffron
3 lg Onion, grated
4 tablespoon Butter
2 cup Chicken broth
1 cup Olives, pref Greek Kalamata
8 sl 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
1/4" 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 JEWISHFOOD digest V96 #114

From: VWMV81A SUSAN WOLFE Time: 12:49 PM

Date: Mon, 30 Dec 1996 10:05:19 0800