2    Three pound chickens cut
-in serving pieces
2 tb Coarse salt
7    Garlic cloves
1 c  Vegetable oil
2 ts Ginger
1 c  Vegetable oil
2 ts Ginger
1 ts Turmeric
1 ts Black pepper
pn Saffron
3 lg Onions, grated
4 tb Butter
2 c  Chicken broth
1 c  Soft ripe olives, preferably
-the Greek Kalamata
8    Slices of pickled lemon

Rub the chicken pieces well with a mixture of the salt and 4 of the garlic
cloves, finely chopped. Let stand 1 hour for flavors to penetrate then
wipe off the garlic salt. Mix the oil, ginger, turmeric, pepper and
saffron, and rub the chicken pieces with this mixture. Put them in a large
bowl with any remaining oil mixture and marinate, covered and refrigerated
for 8 hours or overnight.

To cook, put the chicken pieces in a large pot with the onion, remaining
garlic, coarsely chopped, butter chicken broth and 2 cups water. Simmer
until tender, about 40 to 45 minutes. Remove chicken and rapidly boil the
liquid down to a thick, rich sauce, stirring frequently. Add the olives and
pickled lemon slices, replace chicken, and reheat in the sauce. Serve with
couscous or rice pilaf and a bowl of extra pickled lemons.

Pickled lemons: These keep for months in the refrigerator and are worth
making in quantity.

6 lemons vegetable oil coarse salt

Slice the lemons about 1/4 inch thick, peel and all, put in a colander,
sprinkle heavily with salt. Cover with plastic wrap and drain over a bowl
for 24 hours, until limp, with most of the juice drawn out. Wash off salt.

Pack the lemon slices into a 1 quart jar, sprinkling them with about 2
Tablespoons more salt. Fill the jar with vegetable oil. Cover jar with
lid and let lemons stand from 1 to 3 weeks, by which time they will be
soft, mellow and not at all bitter.