Chicken In Moroccan Style With Pickled Lemons And Olives Recipe
Servings: 1
Ingredients
- 2 x Three lb. chickens cut in serving pcs
- 2 Tbsp. Coarse salt
- 7 x Garlic cloves
- 1 c. Vegetable oil
- 2 tsp Ginger
- 1 c. Vegetable oil
- 2 tsp Ginger
- 1 tsp Turmeric
- 1 tsp Black pepper pn Saffron
- 3 lrg Onions, grated
- 4 Tbsp. Butter
- 2 c. Chicken broth
- 1 c. Soft ripe olives, preferably the Greek Kalamata
- 8 slc of pickled lemon
Directions
- Rub the chicken pcs well with a mix of the salt and 4 of the garlic cloves, finely minced. 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 pcs with this mix. Put them in a large bowl with any remaining oil mix and marinate, covered and refrigerated for 8 hrs or possibly overnight.
- To cook, put the chicken pcs in a large pot with the onion, remaining garlic, coarsely minced, butter chicken broth and 2 c. water. Simmer till tender, about 40 to 45 min. Remove chicken and rapidly boil the liquid down to a thick, rich sauce, stirring frequently. Add in the olives and pickled lemon slices, replace chicken, and reheat in the sauce. Serve with couscous or possibly 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 hrs, till limp, with most of the juice drawn out. Wash off salt.
- Pack the lemon slices into a 1 qt jar, sprinkling them with about 2 Tbsp. more salt. Fill the jar with vegetable oil. Cover jar with lid and let lemons stand from 1 to 3 weeks, by that time they will be soft, mellow and not at all bitter.
Adding to Planner
