Chicken Djaj M'Kalli

• Three 3-pound chickens
• 2 tablespoons coarse salt
• 6 cloves garlic, chopped
• 1 cup vegetable oil
• 2 teaspoons ground ginger
• 1 teaspoon turmeric
• 1 teaspoon freshly ground black pepper
• Pinch of saffron
• 3 large onions, grated on the large holes of a box grater or food processor
• 1/2 cup (1 stick) butter
• 2 cups water
• 2 cups chicken stock
• 2 cups soft ripe olives
• 1 preserved lemon, sliced

Remove all the fat from the chickens and rub them well with salt and 3 chopped garlic cloves. Let stand for 1 hour. Wipe off the salt. Rub chickens with a mixture of vegetable oil, ground ginger, turmeric, pepper, and saffron. Place them in a large bowl with any remaining oil mixture, cover, and refrigerate overnight.

The next day put the chickens in a very large pot with onions, butter, remaining chopped garlic cloves, water, and chicken stock. Bring to a boil, reduce heat, and simmer uncovered until the chickens are tender, 40 to 45 minutes. Remove chickens and rapidly boil down liquid to a thick rich sauce, stirring often. Add olives and preserved lemon. Carve chickens and return to simmering sauce to reheat. Serve over steamed couscous.