Chicken with olives

3 tbs olive oil
1 1kg chicken, cut in 6 pieces, skin removed (or 1kg chicken pieces without skin, or 1.5kg chicken thighs on the bone but without skin)
2 onions
2 garlic cloves, minced
large pinch saffron threads
1 cinnamon stick
1 tbs minced fresh ginger
freshly ground salt and pepper
2 tomatoes, diced
1/2 bunch fresh parsley chopped, plus extra for garnish
1/2 bunch fresh coriander leaves, chopped
3 cups water (or stock)
1 cup Moroccan cracked purple olives or any good quality salt or brine cured olives
3 preserved lemons cut into strips or small dice (rind only from two, well rinsed, rind and pulp of another, less well rinsed)

In heavy casserole, heat the oil over medium heat and saute the chicken until brown on all sides, about 10 minutes. Add the onion, garlic, saffron, cinnamon, ginger, salt and pepper to taste and cook until the onions are soft, about 10 minutes. Add the tomato, parsley, coriander, and water and bring to boil. Cover and reduce to a simmer, and let cook 35-40 minutes. or until the chicken is tender.

Meanwhile, add a ladle of the braising liquid from the chicken to a smaller pot. Place the olives and preserved lemon in the pot, and then simmer over a low heat until most of the liquid has evaporated.

When the chicken is done, transfer to a serving dish, cover, and keep warm. Return the braising liquid to a simmer and stir in the lemon mixture. Taste; if flavours need concentration, bring to a boil and reduce. Pour the sauce over the chicken and sprinkle with parsley Serve with cous cous or rice and green vegetables (eg spinach).
1 serve = 1 piece of chicken, plus sauce

Number of Servings: 6

Recipe submitted by SparkPeople user PHRASER.