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Chicken With Pickled Lemons & Olives chicken, moroccan 7 cloves finely minced garlic 2 teaspoon each ginger and cumin 1 teaspoon each tumeric, black peper, 1 paprika and cinnamon 1 and: 2 tablespoon olive oil 3 large onions, finely chopped 2 preserved lemons, in 1/4 1 strips 1 cup olives Note: This recipe requires pickled lemons. I'm told that there are places where one can buy them, but St. Louis is definitely not one of them. To make pickled lemons: juice a bunch of lemons; layer the lemons with lots of salt and cover with juice (jam jars work well for this). They're ready in a month and keep forever. (I refrigerate mine, but I don't know if that's necessary.) When you use them: discard the pump, rinse the salt off the pickled rind, and slice the rind only. The juice can be reused. The night before (if possible), rub spice mixture on chicken. Refrigerate. In a heavy pot, sautee onions in oil until soft. Add chicken and a little water (to prevent sticking.) Simmer approx. 45 minutes. Add olives and lemon strips and simmer another 15 minutes or so. Time is not of the essence. If the sauce is thin, remove chicken and boil down. Serve hot with couscous or rice. From: Lori Fox Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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