CHICKEN WITH LEMONS AND OLIVES
I love the combination of chickens and lemons, and I'll eat almost anything with olives in it, so this dish is a special treat for me. It's easy to prepare, and that's a help, too.
1/3 cup olive oil
1 large onion, sliced thin
1 clove garlic, minced
1 1/2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon saffron
1 broiler-fryer, cut into serving pieces, or 4 half-breasts
1 1/2 lemons, cut into wedges
1/3 cup green olives, pits removed
In a pot or a Dutch oven, heat the oil until hot. Add and stir together the next 7 ingredients. Then, lay the chicken pieces into the pot and move them around until they're well coated. Place lemon wedges around the top of the chicken. Cover with lid and allow to simmer for about 2 hours, occasionally turning the chicken pieces in the sauce.
Warm a serving platter. When the chicken is cooked, place the chicken onto the platter and place the lemon pieces around the chicken. Keep warm in a low oven.
Over high heat, cook the liquid in the pot until it has reduced to a thick sauce. Add the pitted olives and cook just until they're heated, then pour sauce over the chicken.