M’kalli (chicken With Pickled Lemons And Olives)

Where there is no sanctification of life, there is no real faith in Christ. True faith works by love. It constrains a man to live unto the Lord from a deep sense of gratitude for redemption. It makes him feel that he can never do too much for Him that died for him. Being much forgiven, he loves much. He whom the blood cleanses, walks in the light. He who has real lively hope in Christ, purifies himself even as He is pure… The faith which has not a sanctifying influence on the character is no better than the faith of devils.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

2	c	Water
1/4	c	Olive oil
2		Onions, sliced
1		Clove garlic, crushed
1	t	Ground ginger
1/4	t	Ground cumin, optional
1/4	t	Ground saffron
1/2	c	Chopped fresh parsley
2		Broiler/fryers, about 2
		1/2-3 lbs. each cut
		into
		eighths
1	c	Green olives
1		Pickled, preserved lemon
		slivered** rind of

INSTRUCTIONS

Sephardic Holiday Cooking - Gilda Angel  In large saucepan, combine
water, olive oil, onions, garlic, ginger,  cumin, saffron and parsley.
Bring to boil. Lower heat and add  chicken. Cover and simmer about 45
minutes. Meanwhile, soak olives in  cold water to remove excess salt.
Drain, halve and pit olives. Rinse  pickled lemon and carefully cut
away pulp. Cut rind into julienne  strips. Add olives and lemon rind to
chicken. Continue to cook,  uncovered, until chicken is very tender,
almost falling off bones.  Remove chicken with slotted spoon and place
in serving dish. Boil  sauce till slightly reduced. Pour over chicken
and serve immediately.    Notes  We don't pit the olives, but rather
warn our guests to watch for pits.  Recipe supposedly serves 8we find
it hard to stop eating and think 6  is a more realistic number. We
serve with couscous.  Posted to JEWISH-FOOD digest by
knitkits@ix.netcom.com on Jan 27,  1999, converted by MM_Buster v2.0l.

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