Chicken in moroccan style w/pickled lemons &
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Chicken in moroccan style w/pickled lemons &
  Chicken    Moroccan    Poultry  
Last updated 6/12/2012 12:49:30 AM. Recipe ID 10872. Report a problem with this recipe.
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      Title: Chicken in moroccan style w/pickled lemons &
 Categories: Poultry
      Yield: 1 Servings
 
      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 ts Turmeric
      1 ts 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.
 




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Recipe ID 10872 (Apr 03, 2005)

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