1 whole chicken, cut up into serving pieces (you could also substitute chicken thighs and drumsticks.)

3-4 tablespoons olive oil

1 large onion, finely sliced

4 cloves garlic, finely minced

1 tablespoon cumin

1 tablespoon finely minced fresh ginger

1 tablespoon paprika

½ teaspoon turmeric

Pinch of cayenne pepper

¼ teaspoon crumbled saffron threads (optional)

1/3 cup chopped fresh cilantro

1/3 cup lemon juice (juice of 2-3 lemons)

Salt and pepper to taste

1 cup chicken broth

1 lemon, cut into thin wedges

½ cup green and black olives, sliced



Heat the oil in a large pan over medium heat. Add the onion and cook, stirring occasionally until translucent. Add the garlic, cumin, ginger, paprika, turmeric, cayenne and saffron and stir until combined. Season with salt and pepper. Then add the chicken pieces, chicken broth, lemon juice and cilantro tossing to coat well. Bring to a boil and then reduce heat to medium low. Place lemon wedges on top and simmer partially covered for one hour.

Transfer chicken to a heated platter. Cook the liquid over high heat until reduced to a thick sauce. Add the olives and cook until heated through. Pour over the chicken and serve along with rice or couscous.


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