Name: Poulet Aux Citrons Confits Et Olives
Ingredients: 1 1/2 c Chopped onion; 5 Garlic cloves minced; 1 tb Minced peeled fresh gingerroot; A 3-inch cinnamon stick; 3 tb Minced fresh coriander plus additional; ; for garnish if desired; 3 tb Minced fresh parsley leaves; 1 tb Fresh lemon juice; or to taste; A pinch of saffron threads; crumbled; 1/2 c Olive oil; A; (3 1/2- to 4-pound); ; chicken, trussed; 1/4 c Nicoise or other brine-cured black olives; pitted and chopped; 1 Preserved lemon; (small), chopped; ; fine; Rice pilaf as an accompaniment

The weaknesses we see in the people of the Bible are the very weaknesses we ought to recognize in ourselves. Like Eve, who ate the forbidden fruit, we are vulnerable to temptation when we act on our own. Like Abraham, who lied about his wife to save his neck, we are vulnerable to temptation when we are scared. Like David, who slept with Bathsheba while his men were off to war, we are vulnerable to temptation when we are idle. Like Elijah, who wanted God to end his life, we are vulnerable to temptation when we are exhausted. Like Peter, who denied his Lord even after he promised to die for him, we are vulnerable to temptation when we are overconfident. In other words, we are vulnerable to temptation practically all the time.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Meats		October 199	1	servings

INGREDIENTS

1 1/2	c	Chopped onion
5		Garlic cloves minced
1	tb	Minced peeled fresh gingerroot
		A 3-inch cinnamon stick
3	tb	Minced fresh coriander plus additional
		; for garnish if desired
3	tb	Minced fresh parsley leaves
1	tb	Fresh lemon juice; or to taste
		A pinch of saffron threads; crumbled
1/2	c	Olive oil
		A; (3 1/2- to 4-pound)
		; chicken, trussed
1/4	c	Nicoise or other brine-cured black olives; pitted and chopped
1		Preserved lemon; (small), chopped
		; fine
		Rice pilaf as an accompaniment

INSTRUCTIONS

In a large ovenproof kettle stir together the onion, the garlic, the
gingerroot, the cinnamon stick, 3 tablespoons of the coriander, the
parsley, the lemon juice, the saffron, the oil, and 1 cup water, put the
chicken on top of the mixture, and season it with salt and pepper.
Bake the chicken, covered, in the middle of a preheated 375F. oven for 45
minutes, transfer it to a cutting board, and let it stand, covered loosely,
for 5 minutes. Cut the chicken into quarters.
To the onion mixture add the olives and the preserved lemon, bring the
sauce to a boil, and simmer it, for 3 to 5 minutes, or until it is
thickened. Return the chicken to the kettle and simmer the mixture for 2 to
3 minutes, or until the chicken is just heated through. Discard the
cinnamon stick and serve the chicken with the rice pilaf, sprinkled with
the additional coriander.
Serves 4.
Gourmet October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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