1whole chickencut into pieces (or 4 thighs and 2 breasts)
⅓cupolive oil
1poundyellow onionssliced paper thin, two very large onions
1small handful fresh cilantrochopped
1small handful fresh Italian parsleychopped
6clovesfresh garlicpressed or finely minced
2teaspoonsfreshly grated ginger
1teaspoonfreshly ground pepper
1teaspoonturmeric
½teaspoonsea salt
½teaspoonsaffron threadsdivided (crumbled)
1cupgreen and red Greek olives
1large lemonquartered and seeds removed
Instructions
In a large Dutch oven, mix together all ingredients except the olives, lemon, and half of the saffron. Cover and cook the chicken over medium heat, stirring every 10 to 15 minutes, until the chicken is tender and almost ready to fall of the bones. Approximately 1 hour. Do not allow the chicken to scorch, adjust the heat accordingly.
Transfer cooked chicken to a plate and cover.
Continue to cook the remaining onion mixture and sauce over medium-low heat, stirring occasionally until the liquid evaporate and the onions for a mass that separates from the oils.
Add the lemon, olives, remaining saffron, and a few tablespoons of water. Simmer gently for 5 to 10 minutes.
Return chicken to the pot and heat through.
Place chicken on a serving platter, and pour the sauce over the top. Serve with French Fries or Couscous.
Notes
Try not to add any water as the chicken is cooking. The chicken will baste in it's own juices.
This dish is traditionally made with a preserved lemon. I substituted a fresh lemon.
This dish can also be made in a Traditional Tagine according to manufactures instructions.