Ingredients :
1 kg chicken, cut into eight pieces
� cup olive oil
cup chopped onion
1 large clove garlic, finely chopped
� teaspoon black pepper powder
� teaspoon ginger powder
� teaspoon cinnamon powder
2 tablespoons chopped parsley
4 tablespoons chopped coriander
� cup water (optional)
� teaspoon saffron threads
� cup green olives (60 g)
1 preserved lemon (Muraqad)
(Serves 4 persons)
Method :
1- In a Tajeen dish or a skillet heat oil, stir in onion and garlic until soft. Add chicken spices and half of the saffron. Stir until the chicken is coated with oil and spice mixture and slightly golden .
2- Sprinkle with the remaining saffron followed by fresh coriander and parsley.
3- Cover and simmer on low heat for 45 minutes placing a metal sheet underneath the tajeen dish or skillet. Add small quantities of water, if required. Cook until the chicken is tender.
4- Add pickled lemon and olives.
5- Cover and simmer. If needed, add salt to taste and serve