Title: Kazakh Lemon Chicken
Categories: Entree Kazakh Poultry
Yield: 8 Servings
| 1 | tb | Olive oil |
| 2 | | Whole chickens (3-lbs ea) |
| 2 | ts | Ground ginger |
| 1 | ts | Paprika |
| 3 | | Cloves garlic minced |
| 1 | | Large onion chopped |
| 1/4 | ts | Saffron |
| 1/2 | ts | Nutmeg |
| 2 | ts | Salt |
| 2 | tb | Black pepper Fresh grnd. |
| 2 | c | Chicken stock |
| 1 | c | Green olives chopped without pimientos |
| 4 | tb | Lemon rinds minced |
Heat olive oil in a roasting pan and place chickens, breast down in the
pan. Combine ginger, paprika, garlic, onion, nutmeg, saffrom, salt & pepper
in a bowl. Rub this mixture onto the chickens and season to taste with Add
enough water to cover chickens halfway. Cook on High heat until boiling.
Remove pan from heat and place in 400 degree F. oven. Bake, uncovered, for
30 mins. Turn chickens & continue baking until tender & golden brown,
approx. 25 mins. Move chickens to serving platter. Place pan on stove top &
bring the chicken juices to a boil. Add olives and lemon rind. Reduce heat
to Low & simmer 5 minutes. Spoon sauce over chickens & serve. Origin: Chef
Boris Nurdamanbye, Hotel Otrar, Almaty, Kazakhstan