Moroccan Chicken[With Pickled Lemons And

Directions

1. 1

   6 pounds chicken -- cut in serving piece 2 tablespoons coarse salt 7 garlic clove 1 cup vegetable oil 2 teaspoons ginger 1 teaspoon turmeric

2. 2

   Let stand 1 hour for flavors to penetrate then wip off the garlic salt

3. 3

   Mix the oil, ginger, turmeric, pepper and saffron, and rub the chicken pieces with this mixture

4. 4

   Put them in a large bowl with any remaining oil mixture and marinate, covered and refrigerated for 8 hours or overnight

5. 5

   To cook, put the chicken in a large pot with the onion, remaining garlic, coarsely chopped, butter, chicken broth and 2 cups water

6. 6

   Simmer until tender, about 40 to 45 minutes

7. 7

   Remove chicken and rapidly boil the liquid down to a thick rich sauce, stirring frequently

8. 8

   Add the olives and pickled lemon slices, replace chicken, and reheat in the sauce