Name: Moroccan Chicken [With Pickled Lemons And
Ingredients: 6 lb Chicken, cut in serving piece; 2 tb Coarse salt; 7 Garlic clove; 1 c Vegetable oil; 2 ts Ginger; 1 ts Turmeric; 1 ts Black pepper; 1 pn Saffron; 3 lg Onion, grated; 4 tb Butter; 2 c Chicken broth; 1 c Olives, pref Greek Kalamata; 8 sl Pickled lemon

Let us never surrender our judgments or our consciences to be at the disposal and opinions of others, and to be subjected to the sentences and determinations of men… It is my exhortation therefore to all Christians to maintain their Christian freedom by constant watchfulness. You must not be tempted or threatened out of it; you must not be bribed or frightened from it; you must not let either force or fraud rob you of it… We must not give up ourselves to the opinion of other men, though they be never so learned, never so holy, merely because it is their opinion. The apostle directs us to try all things and to hold fast that which is good (1 Thess. 5:21). It often happens that a high esteem of others in respect of their learning and piety makes men take up all upon trust from such, and to submit their judgments to their opinions, and their consciences to their precepts. This should not be so.

Samuel Bolton

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Moroccan	Chicken	1	Servings

INGREDIENTS

6	lb	Chicken, cut in serving piece
2	tb	Coarse salt
7		Garlic clove
1	c	Vegetable oil
2	ts	Ginger
1	ts	Turmeric
1	ts	Black pepper
1	pn	Saffron
3	lg	Onion, grated
4	tb	Butter
2	c	Chicken broth
1	c	Olives, pref Greek Kalamata
8	sl	Pickled lemon

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 wip
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 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. To
pickle lemons: 6 lemons vegetable oil coarse salt Sprinkle the lemons about
1/4" thick, peel and all, put in colander, sprinkle heavily with salt.
Cover with plastc 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 T more salt. Fill the jar with
vegetable oil. Cover the 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. Keep
pickled lemons for months in the refrigerator.
Posted to JEWISH-FOOD digest V96 #114
From:   VWMV81A    SUSAN WOLFE           Time:    12:49 PM
Date: Mon, 30 Dec 1996 10:05:19 -0800

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