Recipe ingredients and directions:
Chicken in Moroccan Style
w/Pickled Lemons and Olives
2 three pound chickens cut in serving pieces
2 Tablespoons coarse salt
7 garlic cloves
1 cup vegetable oil
2 teaspoons ginger
1 cup vegetable oil
2 teaspoons ginger
1 teaspoon turmeric
1 teaspoon black pepper
pinch of saffron
3 large onions, grated
4 tablespoons butter
2 cups chicken broth
1 cup 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.
Category: African Recipes
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