|
Morocco
Braised chicken with lemons
- Chickens,
split into 4 halves
- large
onions, chopped
- 1
bunch fresh parsley, chopped fine
- 1
tblsp. Ginger
- 1
tsp. Salt
- 1
tsp. White pepper
- 1
drop yellow food coloring
- pinch
saffron
- 3
picked lemons, sliced (may use fresh)
- ½
cup olive oil
- ½
gallon water
- ½
cup green olives, with or without pits
Method
of Preparation:
In
medium stockpot, sauté onions in olive
oil. Add chickens and all other ingredients except
water. Sauté for 5 minutes. Add water and
boil for 1 hour. Remove chickens, place on baking
sheet and brown in oven. Boil sauce until it is
reduced to a heavy sauce. Be careful not to scorch.
To serve, place chicken in serving dish with cover,
garnish with pickled lemon slices, and cover with
sauce.
Serves 4.
|
