Chicken With Olives And Lemons(A Popular Moroccan Tejine) - cooking recipe

Ingredients

1/3 c. olive oil
1 large onion, thinly sliced
1 clove garlic, minced or mashed
1 Tbsp. fresh parsley, finely chopped
1 Tbsp. fresh cilantro, finely chopped (optional)
1 tsp. salt
1/2 tsp. black pepper, coarsely ground
dash of powdered saffron
2 1/2 lb. chicken breasts, cut into serving pieces
1/2 lemon, cut into 4 wedges or smaller sizes
1/3 c. green olives

Preparation

Heat oil in a large heatproof casserole or Dutch oven.
Stir in next 7 ingredients.
Add chicken pieces and turn to coat with onion mixture. Arrange lemon wedges over the top.
Cover and simmer until very tender, about 1 1/2 to 2 hours.
Turn occasionally.
Remove chicken to serving platter.
Arrange 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.
Serves 6 to 8.