Simmered Moroccan Chicken

Directions

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 wip 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 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.