Chicken with olives & lemon tajine

4 Servings

Ingredients

Quantity Ingredient
⅓ cup Olive Oil
1 large Onion; thinly sliced
1 Clove Garlic; minced
1 tablespoon Parsley; chopped fine
1 tablespoon Fresh Coriander leaves; Cilantro chopped, or more
1 teaspoon Salt
½ teaspoon Black Pepper;coarsely ground
⅛ teaspoon Saffron; powdered
2½ pounds Chicken; broiler/fryer cut into serving pieces
½ Lemon; cut into 4 wedges
⅓ cup Green Olives
1½ to 2 hours, or until very tender. Remove chicken to warm

Directions

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, 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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