2 three pound chickens cut in serving, pieces
2 tbsp coarse salt
7 garlic cloves
1 cup vegetable oil
2 tsp ginger
1 cup vegetable oil
2 tsp ginger
1 tsp turmeric
1 tsp black pepper
1 pinch saffron
3 large onions, grated
4 tbsp butter
2 cup chicken broth
1 cup soft ripe olives, preferably the gr, eek kalamata
8 slices of pickled lemon
Directions
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.
Servings: 1 servings
Chicken In Moroccan Style W/Pickled Lemons & Recipe brought to you by Recipe Ideas
Categories: Candy; Chicken; Fruit; Poultry
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into distant history, certainly as far back as pharonic Egypt, and maybe further still. Interesting though that is, in the main part, these old cookbooks were just primitive pictorial recipes for preparing food.
Moving on, there are a couple of interesting recipe books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals prepared by the cooks of the rich and wealthy people of those days. By the advent of the 1900s, recipe publications are in high demand, mostly as a result of increased literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Chicken In Moroccan Style W_Pickled Lemons & recipe.
