Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Olive Oil
1 lg Onion -- thinly sliced
1 Clove Garlic -- minced
1 tb Parsley -- chopped fine
1 tb Fresh Coriander leaves
-Cilantro chopped, or more
1 t Salt
1/2 ts Black Pepper -- coarsely ground
1/8 ts Saffron -- powdered
2 1/2 lb Chicken -- broiler/fryer
-cut into serving pieces
1/2 Lemon -- cut into 4 wedges
1/3 c Green Olives
Heat oil in a heat-proof casserole or Dutch oven. Stir
in next 7 ingredients. Add chicken pieces and turn to
coat with onion mixture. Arrange lemon wedges over
top. Cover and simmer turning occasionally, 1 1/2 to 2
hours, or until very tender. Remove chicken to warm
serving platter, arrange cooked lemon wedges on top
and keep warm. Cook liquid, stirring, in casserole
over high heat until reduced to a thick sauce. Add
olives and heat through. Pour over chicken.
