Ingredients

1/3 c olive oil
1 lg onion,thinly sliced
1 clove garlic,minced
1 T parsley,chopped fine
1 T fresh coriander leaves-cilantro chopped,or more
1 t salt
1/2 t black pepper,coarsely -ground
1/8 t saffron,powdered
2 1/2 lb chicken,broiler/fryer cut-into serving size
1/2 lemon,cut into 4 wedges
1/3 c green olives

Cooking Instructions

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.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)