| Ingredients | | | 4 | pound | chicken, legs, breast, and thighs, cut in 8 parts | | | 2 | tablespoon | lemon juice | | | 1 | | salt, to taste | | | 1 | | pepper, to taste | | | 1 | teaspoon | saffron | | | 1 | teaspoon | ginger root, grated | | | 3 | each | onions, finely chopped | | | 1 | each | garlic, clove, minced | | | 1 | tablespoon | cumin powder | | | 1 | tablespoon | coriander seeds, ground | | | 2 | cup | chicken stock, preferably homemade | | | 12 | each | olives, green, pitted, sliced | | | 1 | tablespoon | paprika | | | 1 | each | lemon | | | 3 | tablespoon | olive oil | | | | | |
Directions:
| Season chicken with salt and lemon. Chill 6 hours. Process all the spices, along with the ginger and garlic in a food processor. Brown chicken pieces in the oil. Stir in onions and spice mixture and turn chicken pieces to coat well. Add chicken stock and cook over moderate heat turning pieces often.
Remove breast parts after 20 minutes. Continue cooking the rest of the chicken another 25 minutes. Return breast to pan. Add lemon rind very thinly sliced and olives. Cook 5 to 10 minutes. Correct seasonings.
Serve with white rice or couscous with chickpeas and a salad.
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