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Chicken With Olives And Lemon Tajine

chicken, moroccan, stews

1/3 cup olive oil
1 large onion; thinly sliced
1 clove garlic; minced
1 tablespoon parsley; chopped fine
1 tablespoon fresh coriander leaves; cilantro chopped, or more
1 teaspoon salt
1/2 teaspoon black pepper; coarsely ground
1/8 teaspoon saffron; powdered
2 1/2 lb chicken; broiler/fryer cut into se
1/2 lemon; cut into 4 wedges
1/3 cup green olives

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.

Yield: 4 servings

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