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Djej bi Looz




Source of Recipe


The Diverse Israeli Table


List of Ingredients




1 chicken, about 1 1/2 kgs., quartered
2 medium onions, chopped
100 gr. whole blanched almonds
about 1/2 cup olive oil
4 hard-boiled eggs, halved
2 Tbsp. parsley, chopped
8 cloves garlic, crushed
1/2 tsp. pepper or more to taste
pinch or two of saffron
salt as required

Recipe



Make a paste by grinding together 1 Tbsp. of the salt and half the garlic cloves. Rub the chicken parts on all sides with this mixture. Rinse well and then pat dry with paper toweling. In a mortar, combine the remaining garlic with the parsley and pound to a paste. Moisten the mixture with 1 Tbsp. of the olive oil and add the saffron and pepper. With this mixture rub the chicken thoroughly. Cover and refrigerate for about 24 hours.

Heat 4 Tbsp. of the oil in a heavy flameproof casserole and saute the onion until just golden. Add the chicken and continue to saute until the chicken is golden brown on all sides. Add about 2 cups of water, bring to the boil, cover, reduce the flame and simmer gently for about 45 minutes, turning the chicken several times. Add water if necessary to prevent the casserole from drying out.

Heat 1 Tbsp. oil in a skillet and fry the almonds until golden brown. Drain on paper toweling. To serve, spoon the almonds over the chicken, garnish with the hard-boiled eggs and serve hot.