| 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
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