Ingredients: 2 lbs of chicken, whole or in pieces 1 T ginger 2 cloves garlic, minced 7-8 threads of saffron (soaked for 10 minutes in hot water) 3 T olive oil 1 small onion skin of one preserved lemon cut in four pieces 1 dozen green olives (or more if you prefer) 2 T butter Salt Directions:1. In a saucepan over medium heat, brown the chicken in the olive oil, add the salt, butter, ginger, onion, garlic, saffron (the water also) and 1 1/2 C water. 2. Bring the water to a boil, and then turn the chicken, stir the mixture; reduce the heat to medium to low and simmer. 3. Keep an eye on the sauce to make sure that it doesn`t reduce completely, adding water if necessary. 4. When the onion is cooked, remove it from the pot. 5. When the chicken is cooked and starting to come off the bone remove it from the pot, rub butter on it and put it in the oven at 350 degrees for 10-15 minutes or until the skin is brown. 6. Return the chicken to the pot, add the olives and the preserved lemon and let cook for another 10-15 minutes. 7. Remove the chicken, olives and lemons and place them on a platter; let the sauce reduce and then pour over the chicken before serving. |