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Yield: 8 portions
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Ingredient
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Amount
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Chicken, whole, 3 ½ pounds
each
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2 ea.
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Salt and pepper
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to taste
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Marinade
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Saffron filaments
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2 pinch
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Water
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2 Tbsp.
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Ground cinnamon
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¼ tsp
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Ground ginger
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¼ tsp
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½ tsp.
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Sauce
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Unsalted butter
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¼ cup
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Onion, medium, finely chopped
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1 ½
cups |
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Water
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1 cup
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Canola oil
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¼ cup
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| Slivered blanched
almonds |
1 ½ cups |
| Confectioners
sugar |
1 cup |
| Ground cinnamon |
¾ tsp. |
| Ras Al Hanout |
½ tsp. |
| Orange flower
water |
1 Tbsp. |
| Water |
5 Tbsp. |
| Lemon, juiced |
½ ea. |
| Preserved lemon
wedge |
2 ea. |
| Salt and pepper
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to taste |
| Lemons, separated
into segments, no pith, ¼" pieces |
2 ea. |
| Italian parsley,
coarsely chopped |
4 Tbsp. |
| Extra virgin olive
oil |
2 tsp. |
| Sugar |
2 pinch |
| Salt and pepper
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to taste |
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1. Remove all excess fat
from the chicken cavity, neck and tail area.
Rub all over with salt and pepper. Let sit
for 1 hour. Rinse and drain well.
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2. Toast the saffron in
a dry sauté pan until aromatic, approximately
10 seconds. Crumble the saffron, soak in 2
tablespoons of hot water. Let sit for 20 minutes.
Combine the soaked saffron with the cinnamon,
ginger, ras al hanout, salt and pepper. Rub
saffron mixture over the chicken and under
the skin.
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3. Sweat the onions in
butter in a rondeau until transluscent. Put
the chickens on top and add water. Bring to
a boil, then reduce to a simmer. Cover and
simmer for 40 minutes. Baste the chicken every
10 minutes, adding more water if necessary.
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4. Preheat oven to 375°
F. While the chicken are cooking, prepare
the paste. Heat ¼ cup of oil in a sauce
pot. Add the almonds, fry until golden brown,
stirring constantly to ensure even browning.
Drain well on paper towels, cool and roughly
chop.
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| 5.
Combine the almonds, confectioners sugar, cinnamon,
ras al hanout, the orange flower water, water
and lemon juice to make a mixture. Season well
with salt and pepper. |
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6. Once the chickens have cooked, place them
on a rack to drain. Degrease the sauce and reduce
it to 2 cups. Julienne the preserved lemon as
thin as possible into slivers and add to the
sauce. Pour the sauce in the bottom of an oven
proof serving dish large enough to hold both
chickens. Cut the chickens in to breasts and
thighs, removing the bones from the breasts.
The chickens should be slightly under-cooked.
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| 7.
Place a handful of filling on the underside of
each piece of chicken and place the chickens skin
side up on top of the sauce. Spread the remaining
almond mixture evenly over the chickens, making
sure all parts are covered. In a preheated 375°F
oven, bake the chickens 20 minutes, or until the
almonds brown and the sauce simmers. |
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8. While the chicken is baking, combine the
lemon segments, parsley, olive oil, sugar, and
season with salt and pepper.
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9. Remove the chicken from the oven, sprinkle
with the lemon mixture including the juices,
and serve immediately.
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