Ingredients
- 1 clove garlic (minced)
- 1/2 lemon (cut into)
- 1,100 ml chicken broiler
- 80 ml olive oil
- 45 gr green olives
- 6 gr coriander leaves (fresh)
- 3 gr salt
- 2 gr parsley fine (chopped)
- 1 gr black pepper coarsely (ground)
- 1 gr 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, 1.5 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.
