Recipe - Poulet Aux Citrons Confits Et Olives

1 One half cup Chopped onion
5 Garlic cloves minced
1 tablespoon Minced peeled fresh
gingerroot
A 3inch cinnamon stick
3 tablespoon Minced fresh coriander plus
additional
; for garnish if desired
3 tablespoon Minced fresh parsley leaves
1 tablespoon Fresh lemon juice; or to
taste
A pinch of saffron threads;
crumbled
One half cup Olive oil
A; (3 One half to 4pound)
; chicken, trussed
One fourth cup Nicoise or other brinecured
black olives; pitted and
chopped
1 Preserved lemon; (small),
chopped
; fine
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.

Serves 4.

Gourmet October 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.