| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Moroccan |
Chicken |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Chicken, cut in serving |
|
|
piece |
| 2 |
T |
Coarse salt |
| 7 |
|
Garlic clove |
| 1 |
c |
Vegetable oil |
| 2 |
t |
Ginger |
| 1 |
t |
Turmeric |
| 1 |
t |
Black pepper |
| 1 |
pn |
Saffron |
| 3 |
|
Onion, grated |
| 4 |
T |
Butter |
| 2 |
c |
Chicken broth |
| 1 |
c |
Olives, pref Greek Kalamata |
| 8 |
|
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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