1 onion, chopped 2 garlic cloves, chopped 1 handful of parsley, chopped 1 teaspoon paprika 1/2 teaspoon ground ginger 1/4 teaspoon turmeric 1/4 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon fresh ground pepper 1/8 teaspoon cayenne pepper Pinch of saffron threads, crushed 1/4 cup olive oil 1 chicken, cut into 8 pieces Juice from 1 small lemon Rind from 1/2 lemon, cut into thin strips 1 cup Kalamata olives, pitted
Directions
In a large bowl, combine onions, garlic, paprika, ginger, turmeric, cumin, salt, pepper, cayenne pepper and saffron; mix to blend and set aside.
Heat a large, deep skillet or Dutch oven over medium-high heat and add oil. When oil is hot, brown chicken in batches on all sides.
Remove chicken to bowl of onions and herbs and toss to coat all pieces.
Pour off most of the oil from pan, leaving about 1 tablespoon. Pour 1/4 cup water into pan; scraping up browned bits. Return chicken to pan, plus remaining onion/herb mixture. Add 3/4 cup water to pan and bring to a boil. Reduce heat to a simmer and add lemon juice, rind and olives. Cover and simmer for 10-15 minutes. Turn chicken and cook for another 10 minutes or until chicken is very tender. Remove chicken to a plate; cover and keep warm.
Increase heat to medium-high and reduce sauce until it thickens.
To serve; Adjust seasonings and pour sauce over chicken.
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