1/3 cup Olive Oil
1 large Onion, thinly sliced
1 Clove Garlic, minced
1 tbsp Parsley, chopped fine
1 tbsp Fresh Coriander leaves, Cilantro chopped, or more
1 tsp Salt
1/2 tsp Black Pepper, coarsely ground
1/8 tsp Saffron, powdered
2 1/2 lb Chicken, broiler/fryer cut into serving pieces
1/2 Lemon, cut into 4 wedges
1/3 cup Green Olives
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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.
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