Moroccan Chicken [With Pickled Lemons And

Directions

1. Rub the chicken pcs well with a mix of the salt and 4 of the garlic cloves, finely minced. 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 pcs with this mix. Put them in a large bowl with any remaining oil mix and marinate, covered and refrigerated for 8 hrs or possibly overnight. To cook, put the chicken in a large pot with the onion, remaining garlic, coarsely minced, butter, chicken broth and 2 c. water.
2. Simmer till tender, about 40 to 45 min. Remove chicken and rapidly boil the liquid down to a thick rich sauce, stirring frequently. Add in the olives and pickled lemon slices, replace chicken, and reheat in the sauce.
3. Serve with couscous or possibly 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.
4. Cover with plastc wrap and drain over a bowl for 24 hrs, till limp, with most of the juice drawn out. Wash off salt. Pack the lemon slices into a 1 qt jar, sprinkling them with about 2 Tablespoons more salt. Fill the jar with vegetable oil. Cover the jar with lid and let lemons stand from 1 to 3 weeks, by that time they will be soft, mellow and not at all bitter. Keep pickled lemons for months in the refrigerator.