Title: Chicken with Pickled Lemons & Olives
Categories: Chicken Moroccan
Yield: 1 Servings

7		Cloves finely minced garlic
2	ts	Each ginger and cumin
1	ts	Each tumeric, black peper,
		Paprika and cinnamon
		And:
2	tb	Olive oil
3	lg	Onions, finely chopped
2		Preserved lemons, in 1/4"
		Strips
1	c	Olives

Note: This recipe requires pickled lemons. I'm told that there are places where one can buy them, but St. Louis is definitely not one of them. To make pickled lemons: juice a bunch of lemons; layer the lemons with lots of salt and cover with juice (jam jars work well for this). They're ready in a month and keep forever. (I refrigerate mine, but I don't know if that's necessary.) When you use them: discard the pump, rinse the salt off the pickled rind, and slice the rind only. The juice can be reused.

The night before (if possible), rub spice mixture on chicken. Refrigerate. In a heavy pot, sautee onions in oil until soft. Add chicken and a little water (to prevent sticking.) Simmer approx. 45 minutes. Add olives and lemon strips and simmer another 15 minutes or so. Time is not of the essence. If the sauce is thin, remove chicken and boil down. Serve hot with couscous or rice.

From: Lori Fox Spices:

From: Lori Fox Date: 29 Dec 96 Jewish-Food List Ä

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