Kazakhstan Lemon Chicken:

1 tbsp. Olive oil
2 Whole chickens (3-lbs ea)
2 tsp. Ground ginger
1 tsp. Paprika
3 Cloves garlic minced
1 Large onion chopped
1/4 tsp. Saffron
1/2 tsp. Nutmeg
2 tsp. Salt
2 tbsp. Black pepper Freshly ground
2 cups Chicken stock
1 cup Green olives chopped -without pimientos
4 tbs. Lemon rind minced

Heat olive oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, nutmeg, saffrom, salt & pepper in a bowl. Rub this mixture onto the chicken and season to taste. Add enough Chicken stock to cover chickens halfway.

Cook on High heat on top of stove until boiling. Remove pan from heat and place in 400 degree F. oven. Bake, uncovered, for 30 mins. Turn chickens & continue baking until tender & golden brown, approx. 25 mins. Move chickens to serving platter. Place pan on stove top & bring the chicken juices to a boil. Add olives and lemon rind.

Reduce heat to Low & simmer 5 minutes. Spoon sauce over chickens & serve. Origin: Chef Boris Nurdamanbye, Hotel Otrar, Almaty, Kazakhstan