Chicken In Moroccan Style W/Pickled Lemons &

* Exported from MasterCook *

CHICKEN IN MOROCCAN STYLE W/PICKLED LEMONS &

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Three pound chickens cut
-in serving pieces
2 tb Coarse salt
7 Garlic cloves
1 c Vegetable oil
2 ts Ginger
1 c Vegetable oil
2 ts Ginger
1 t Turmeric
1 t Black pepper
pn Saffron
3 lg Onions, grated
4 tb Butter
2 c Chicken broth
1 c Soft ripe olives, preferably
-the Greek Kalamata
8 Slices of pickled lemon

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 wipe 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 pieces 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.

Pickled lemons: These keep for months in the
refrigerator and are worth making in quantity.

6 lemons vegetable oil coarse salt

Slice the lemons about 1/4 inch thick, peel and all,
put in a colander, sprinkle heavily with salt. Cover
with plastic 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 Tablespoons more salt. Fill the jar
with vegetable oil. Cover 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.



- - - - - - - - - - - - - - - - - -