Ingredients
- 1 clove garlic (minced)
- 1/2 lemon (cut into)
- 2 1/2 lb chicken broiler
- 3/8 c olive oil
- 3/8 c green olives
- 1 tb coriander leaves (fresh)
- 1 t salt
- 1 tb parsley fine (chopped)
- 1/2 ts black pepper coarsely (ground)
- 1/8 ts saffron powdered
- 1 slice onion thinly (sliced)
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.
