Lemon ChickenRestaurant Marrakesh, Morocco Pavilion, EPCOT
5 pieces of chicken
2 1/2 ounces ground ginger
2 1/2 ounces black pepper
4 ounces salt
1 ounce olive oil
3 1/2 ounces salted butter
pinch of saffron
2 1/2 ounces sweet butter
10 cinnamon sticks
1 ounce fresh chopped coriander (Chinese parsley)
5 cloves chopped frsh garlic
5 lemon pickles, quartered
1/2 pound green olives pitted
1/2 teaspoon yellow food coloring
1 1/2 pounds spanish onions, chopped
1 pint water
Clean chicken and set aside. In small mixing bowl, combine ginger, pepper, salt, yellow food coloring and salted butter, mix well. Rub mixture on chicken.
In casserole dish place sweet butter and olive oil, coating sides and bottom equally, Add chicken, sprinkle evenly with onions, saffron, coriander and garlic. Place cinnamon sticks in corners and middle of casserole dish.
Add water, place on stove and bring to a boil. Put in 350 degree oven and cook for 45 minutes.
Arrange couscous in tagine (Moroccan serving dish with cover), place lemon chicken in the center and add vegetables on top of chicken. Serves 5 people.