Servings
4

Ingredients

2 Tbsp. olive oil
1 onion, thinly sliced and finely chopped
3 garlic cloves, finely chopped
6 chicken thighs
3/4 cup freshly chopped cilantro leaves
2 Tbsp. chopped parsley
3/4 can green olives, pitted
1/4 tsp black pepper
1/2 tsp ginger powder
1/4 tsp saffron
1/2 tsp turmeric powder
1/4 tsp salt
1 slice pickled lemon, finely chopped

In a food processor combine the cilantro, parsley, and 1 tablespoon of olive oil. Process for 2 minutes or until herbs are finely chopped. Add the chopped pickled lemons (click link for recipe) to the herb mix.

Rinse the chicken with cool water, inside and out, and then pat it dry with paper towels. Season the chicken generously with salt and pepper. Massage the chicken skin with the herb and lemon rub; make sure you don't miss a spot. Set a side and let the chicken marinate for 15 minutes.

Heat a pan over medium heat then add sliced onion, garlic, and sauté for 15 minutes. Add spices: black pepper, salt, ginger, saffron, and turmeric and sauté for 3 minutes. Add chicken thighs and the reserved marinade mix. Cover the pan and lower the heat; let the chicken simmer for 35 minutes. Add the olives and simmer the chicken for approximately 10 -15 minutes longer.

Cooks note: Do not add water or any liquid to this dish.

Serve with Moroccan flat bread or rice.