World Cuisine

  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 whole chicken, weighing about 1.5 kg (3 lb), cut into pieces
  • pinch of saffron
  • 250 ml (8 fl oz) water
  • 2 large tomatoes
  • 1 bunch of flat-leaf parsley, snipped
  • 1 preserved lemon, cut into fine strips
  • 300 g (10 oz) green olives, pitted and rinsed
  • ¼ teaspoon pepper
  • salt

Heat the oil in a large, heavy-based casserole and soften the onion and garlic.

Season the chicken pieces and add to the pot, one at a time, and allow to brown on all sides for 5 minutes. Add the saffron and the water, cover the pot, and leave to cook over a medium heat for 15 minutes.

Skin the tomatoes and cut into small pieces. Add to the pot with the parsley and lemon, then lower the heat a little, and let the sauce reduce slightly. Add the olives and season with the pepper and salt, to taste.

Serve the chicken with the sauce and olives spooned around the sides.

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