Recipe Corner in Jenny's Kuzina: Lesson 2

Lemon Chicken

You will need:

1 whole chicken, cleaned
2 cloves garlic
1 T parsley
1 t coriander
1/2 t ginger
1/2 t pepper
1 T butter
1 onion, chopped
1/8 t saffron
1/2 t salt
handful of green or purple olives
1-2 preserved lemons, quartered
4 T oil

To prepare:

Put the chicken in a stewing pan (or tajine if you are lucky) with all other ingredients except for lemons and olives. Heat slightly and coat chicken evenly with ingredients. Add water so chicken is half-covered. Simmer over med flame, turning chicken from time to time to baste it. When chicken is tender, remove and continue cooking sauce until smooth and thick. Return chicken to pan and add olives and lemon wedges and cook for 10 more minutes.

To eat:

Again, usually eaten with the hands. Just tear the meat off the bones and throw the steaming meat into your mouth! Or, carve meat off with knife and eat with fork.

Note: Gone are the days when I could recall what was available at the local HyVee, so its quite possible that preserved lemons are hard to come by. If so, here is a recipe to preserve them yourself:

Preserved Lemons

3 lemons, scrubbed, patted dry, and each cut lengthwise into 6 wedges
1/2 c kosher salt
1/2 c fresh lemon juice
olive oil

In a bowl, toss together lemon wedges and salt, transfer to Mason jar with plastic coated lid, and add lemon juice. Cover jar tightly with lid and let stand in a warm place, shaking jar once a day for 7 days. The lemons may be kept, covered with a layer of oil and the lid, chilled, for up to 6 months. And by chilled, the definition here would be, in the shade.