INGREDIENTS

INSTRUCTIONS

Lemons (made at least 2 weeks in advance):  6-10 lemons and salt  Set
each lemon on the flat stem end. Using a sharp knife, cut  straight
down through the center of each lemon to about .5 inch of  the base.
Leave each sliced lemon on its base, but give it a quarter  turn. Slice
down once more to within .5 inch of the base. Continue  until all the
lemons are prepared. Make a .25 inch layer of salt in a  sterile quart
Mason jar. Pack the inside of each lemon with salt. As  each lemon is
prepared, add it to the jar, pushing down. Make a layer  of lemons,
then a layer of salt, pressing down lightly on the lemons  to make sure
that are snug. They will, of course, give up much of  their juices as
they are pressed. Continue until the jar is packed  full. Press down
until juices rise to cover the lemons. Make certain  that a little air
space is left when the jar is sealed. Let stand in  a not too warm
place for at least two weeks, until the lemons are  firm but tender.
Always rinse the lemons before using. After the jar  is opened,
refrigerate. These lemons may also be used with baked fish  dishes, in
salads and in marinades.  Grated Onions:  To grate onions for Moroccan
cooking, peel about 1 pound of onions.  Cut them into quarters. Blend
thoroughly in a food processor. Place a  sieve over a bowl and add the
onions. Let drain.  The Chicken:  Wipe the inner cavity of the chickens
carefully. Rinse the lemons  with cold water. Drain. Remove the pulp
from the skins of the lemons.  Reserve the skins. Put the pulp in the
container of an electric  blender or food processor. Add the garlic,
ginger, pepper and saffron  and start blending. Gradually add the oil.
Spoon the mixture into a  large mixing bowl. Add the chickens to the
bowl and rub them inside  and out with the mixture. Add the livers.
Cover and let stand  overnight in the refrigerator. Transfer the
chickens, breast side  down, to a kettle in which they will fit neatly
and in one layer. Add  the livers and the marinating mixture. To the
bowl in which the  chickens marinated, add the water, stirring to blend
the remaining  remnants of marinade in the bowl. Add this to the
chickens. Add the  onion and the coriander. Add salt to taste. Bring
the cooking liquid  to a boil. Partly cover and simmer for about 30
minutes. Uncover,  turn the chicken breast side up and continue cooking
for about 15  minutes. Remove the chickens and livers. Place the
chickens breast  side up in a baking dish. Set aside. Chop and mash the
livers to a  paste. Add the liver paste to the cooking liquid. Quarter
the  reserved lemon peel and add the pieces. Add the olives. Cook down
the  liquid to 4 cups. Place the baking dish containing the chickens in
a  500-degree oven to brown. Serve the chicken carved into pieces with
the sauce on the side. Yield 12 servings.  Posted to CHILE-HEADS DIGEST
by Constance Allen <callen@sirius.com>  on Sep 19, 1998, converted by
MM_Buster v2.0l.

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