Ingredients Jump to Instructions ↓

  1. 6 pounds chicken -- cut in serving piece

  2. 2 tablespoons coarse salt

  3. 7 garlic clove

  4. 1 cup vegetable oil

  5. 2 teaspoons ginger

  6. 1 teaspoon turmeric

  7. 1 teaspoon black pepper

  8. 1 pinch saffron

  9. 3 large onion -- grated

  10. 4 tablespoons butter

  11. 2 cups chicken broth

  12. 1 cup olives -- pref Greek Kalamata

  13. 8 slices pickled lemon

  14. 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:

  15. 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

  16. 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

  17. 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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