*  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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving