Chicken With Olives And Lemons(A Popular Moroccan Tejine)

• 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

1. Heat oil in a large heatproof casserole or Dutch oven.
2. Stir in next 7 ingredients.
3. Add chicken pieces and turn to coat with onion mixture. Arrange lemon wedges over the top.
4. Cover and simmer until very tender, about 1 1/2 to 2 hours.
5. Turn occasionally.
6. Remove chicken to serving platter.
7. Arrange lemon wedges on top and keep warm. Cook liquid, stirring, in casserole over high heat until reduced to a thick sauce.
8. Add olives and heat through. Pour over chicken.
9. Serves 6 to 8.

olive oil, onion, clove garlic, fresh parsley, fresh cilantro, salt, black pepper, powdered saffron, chicken breasts, lemon, green olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1058222 (may not work)