INGREDIENTS

INSTRUCTIONS

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 wipe 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 pieces 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.  Pickled lemons:  These keep for months in the
refrigerator and are  worth making in quantity.  6 lemons vegetable oil
coarse salt  Slice the lemons about 1/4 inch thick, peel and all, put
in a  colander, sprinkle heavily with salt.  Cover with plastic 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  Tablespoons more salt.  Fill the jar with
vegetable oil.  Cover 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.
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 4723
Calories From Fat: 4413
Total Fat: 499.7g
Cholesterol: 122.1mg
Sodium: 16621.8mg
Potassium: 1297.9mg
Carbohydrates: 63.3g
Fiber: 13.5g
Sugar: 20.9g
Protein: 17.9g