Chicken In Moroccan Style W-Pickled Lemons &

Chicken Recipes 'To-Go'

Chicken And Fruit Recipes

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Ingredients:

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

Instructions:

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

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Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)