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. To pickle lemons: 6 lemons
vegetable oil coarse salt Sprinkle the lemons about 1/4" thick, peel and
all, put in colander, sprinkle heavily with salt. Cover with plastc 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 T more salt. Fill the jar with vegetable
oil. Cover the 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. Keep pickled
lemons for months in the refrigerator.
