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Ingredients
- 2 x Chickens, 2-1/2 lb each
- 2 x Preserved lemons, (recipe below)
- 2 tsp Finely minced garlic
- 2 tsp Grnd, dry ginger
- 3/4 tsp Finely grnd pepper
- 1/4 tsp Powered saffron
- 1/2 c. Peanut, vegetable or possibly corn oil
- 4 c. Water
- 3/4 x Grated onion, (how-to below)
- 8 stalk fresh coriander, (cilantro) tied w/string
- Â Â Salt to taste
- 24 x Imported black olives, (approx 1 C.)
- 6 x Lemons, up to 10
- Â Â Salt
Directions
- Lemons (made at least 2 weeks in advance):
- 6-10 lemons and salt
- 1. Set each lemon on the flat stem end. Using a sharp knife, cut straight down through the center of each lemon to about .5 inch of the base. Leave each sliced lemon on its base, but give it a quarter turn. Slice down once more to within .5 inch of the base. Continue till all the lemons are prepared.
- 2. Make a .25 inch layer of salt in a sterile qt Mason jar.
- 3. Pack the inside of each lemon with salt. As each lemon is prepared, add in it to the jar, pushing down. Make a layer of lemons, then a layer of salt, pressing down lightly on the lemons to make sure which are snug. They will, of course, give up much of their juices as they are pressed. Continue till the jar is packed full. Press down till juices rise to cover the lemons.
- Make certain which a little air space is left when the jar is sealed. Let stand in a not too hot place for at least two weeks, till the lemons are hard but tender.
- 4. Always rinse the lemons before using. After the jar is opened, chill. These lemons may also be used with baked fish dishes, in salads and in marinades.
- Grated Onions:To grate onions for Moroccan cooking, peel about 1 lb. of onions. Cut them into quarters. Blend thoroughly in a food processor. Place a sieve over a bowl and add in the onions. Let drain.
- The Chicken:1. Wipe the inner cavity of the chickens carefully.
- 2. Rinse the lemons with cool water. Drain. Remove the pulp from the skins of the lemons. Reserve the skins. Put the pulp in the container of an electric blender or possibly food processor. Add in the garlic, ginger, pepper and saffron and start blending. Gradually add in the oil. Spoon the mix into a large mixing bowl.
- 3. Add in the chickens to the bowl and rub them inside and out with the mix. Add in the livers. Cover and let stand overnight in the refrigerator.
- 4. Transfer the chickens, breast side down, to a kettle in that they will fit neatly and in one layer. Add in the livers and the marinating mix. To the bowl in that the chickens marinated, add in the water, stirring to blend the remaining remnants of marinade in the bowl. Add in this to the chickens.
- Add in the onion and the coriander. Add in salt to taste. Bring the cooking liquid to a boil. Partly cover and simmer for about 30 min. Uncover, turn the chicken breast side up and continue cooking for about 15 min.
- 5. Remove the chickens and livers. Place the chickens breast side up in a baking dish. Set aside.
- 6. Chop and mash the livers to a paste. Add in the liver paste to the cooking liquid. Quarter the reserved lemon peel and add in the pcs. Add in the olives.
- Cook down the liquid to 4 c..
- 7. Place the baking dish containing the chickens in a 500-degree oven to brown. Serve the chicken carved into pcs with the sauce on the side.
- 8. Yield 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 12 servings | |
| Calories 727 | |
| Calories from Fat 552 | 76% |
| Total Fat 61.23g | 77% |
| Saturated Fat 13.13g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 168mg | 7% |
| Potassium 475mg | 14% |
| Total Carbs 3.69g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.04g | 1% |
| Protein 40.28g | 64% |
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