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LOCATION: Recipes >> Poultry >> Chicken in Moroccan Style

Print this Recipe    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

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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