Persian Pickled Garlic
INGREDIENTS:
2 OR 1 Garlic clove
3 Chickens; cut into serving 1/2 Lemon
-pieces with their livers
2 OR 1 Garlic clove
3 Chickens; cut into serving 1/2 Lemon
-pieces with their livers
--MARINADE-----
6 Garlic cloves; sliced -pulverized 1 ts EACH salt, pepper, ground 1/2 c Finely chopped green -ginger, paprika, ground -coriander* -cumin 1 1/2 c Water 2 Fluid ounces olive or 2 Preserved lemons or limes; -vegetable oil -rinsed, quartered if not Oil for cooking -already sliced 3 md Onions; finely chopped 2 c Pitted black Greek olives pn Saffron (generous pinch); Juice of 2-3 lemons
*Or a mixture of coriander and parsley--the dish will not taste as authentic without coriander
Rub the chicken pieces with garlic and lemon. Mix all the marinade ingredients together and marinate the chicken overnight. The next day remove the chicken and livers from the liquid, dry the pieces and brown them in the oil in a heavy casserole. Remove the pieces and set them aside. In the pan add the marinade, 1/3 of the chopped onions, the saffron and coriander. Add the water and bring to the boil. Add the chicken and simmer gently for about 20 minutes. Take out the livers, mash them and return to the sauce with the rest of the onions. Cook for another 10-15 minutes, partially covered. Add the preserved lemons and the olives and cook for 10 minutes more. Then place the chicken, olives and lemons on a serving dish. Reduce the sauce by boiling rapidly, add the lemon juice and pour over the chicken.
If you are giving away a jar of preserved lemons, you might want to
(Continued to next message) ___ X QMPro 1.53 X Damnation: a beaver colony
Maximus 2.02 * Origin: Salata * Redondo Beach, CA * 310-543-0439 28.8k (1:102/125)
6 Garlic cloves; sliced -pulverized 1 ts EACH salt, pepper, ground 1/2 c Finely chopped green -ginger, paprika, ground -coriander* -cumin 1 1/2 c Water 2 Fluid ounces olive or 2 Preserved lemons or limes; -vegetable oil -rinsed, quartered if not Oil for cooking -already sliced 3 md Onions; finely chopped 2 c Pitted black Greek olives pn Saffron (generous pinch); Juice of 2-3 lemons
*Or a mixture of coriander and parsley--the dish will not taste as authentic without coriander
Rub the chicken pieces with garlic and lemon. Mix all the marinade ingredients together and marinate the chicken overnight. The next day remove the chicken and livers from the liquid, dry the pieces and brown them in the oil in a heavy casserole. Remove the pieces and set them aside. In the pan add the marinade, 1/3 of the chopped onions, the saffron and coriander. Add the water and bring to the boil. Add the chicken and simmer gently for about 20 minutes. Take out the livers, mash them and return to the sauce with the rest of the onions. Cook for another 10-15 minutes, partially covered. Add the preserved lemons and the olives and cook for 10 minutes more. Then place the chicken, olives and lemons on a serving dish. Reduce the sauce by boiling rapidly, add the lemon juice and pour over the chicken.
If you are giving away a jar of preserved lemons, you might want to
(Continued to next message) ___ X QMPro 1.53 X Damnation: a beaver colony
Maximus 2.02 * Origin: Salata * Redondo Beach, CA * 310-543-0439 28.8k (1:102/125)