Ingredients
- 7 garlic clove
- 3 onion (grated)
- 1,600 gr chicken in (cut serving)
- 475 ml chicken broth
- 240 ml vegetable oil
- 140 gr olives pref greek kalamata
- 55 gr butter
- 18 gr coarse salt
- 10 gr ginger
- 3 gr turmeric
- 3 gr black pepper
- 1 gr saffron
- 8 slices 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 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: 6 lemons vegetable oil coarse salt Sprinkle the lemons about 1 cm 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 1 litre 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 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.