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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