INGREDIENTS

INSTRUCTIONS

Recipe By : Taste Show # TS4762
Remove excess fat from chicken, rinse well inside and out and pat dry. Rub
chickens with lemon inside and out and under skin of breasts. Rub with sea
salt and set aside to marinate in a nonreactive baking dish, covered and
refrigerated, overnight. Next day, rinse chickens again and pat dry.
In a flameproof casserole large enough to hold both chickens combine
cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to
taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and
rubbing some of the mixture inside. Add reserved giblets, except livers.
Pour oil over and bring to a simmer over low heat. When chicken begins to
sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika
and continue to cook, covered, 1 hour more.
Remove chickens to a carving board and let rest, covered loosely with foil,
while you finish the sauce. Cut giblets into small pieces and return to
sauce. Using a fork, crush livers into sauce to thicken. Sauce should be
thick -- if it is thin, boil until reduced and thickened. Add butter and
olives. Heat, swirling pan, until sauce is emulsified. To serve, cut
chickens into quarters and arrange on a warmed platter. Spoon sauce over
and garnish with lemon peel.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97

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