*  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.

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