*  Exported from  MasterCook II  *
 
                 Moroccan Chicken [with Pickled Lemons and
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      pounds        chicken -- cut in serving piece
    2      tablespoons   coarse salt
    7                    garlic clove
    1      cup           vegetable oil
    2      teaspoons     ginger
    1      teaspoon      turmeric
    1      teaspoon      black pepper
    1      pinch         saffron
    3      large         onion -- grated
    4      tablespoons   butter
    2      cups          chicken broth
    1      cup           olives -- pref Greek Kalamata
    8      slices        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 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.
 
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