Lemon Roast Chicken

• 6 chicken thighs
• 1 tsp each turmeric, ground cumin, and ground coriander
• 1/2 tsp cayenne pepper
• 3 garlic cloves, minced
• 2 tbsp light olive oil, divided
• 4 onions, thickly sliced
• Pinch saffron threads
• 2 preserved lemons, pith removed and sliced
• 1 lemon, sliced
• 1/4 cup pitted green olives
• 1 tbsp freshly chopped parsley

1. If you have time, marinate the chicken pieces in the spices, garlic, and 1 tbsp olive oil for 1-4 hours.
2. Heat oven to 285u0b0F. Heat 1 tbsp oil in a frying pan, and brown chicken on each side for 1-2 minutes; then place on a baking sheet. Turn heat down, and add onion, saffron, preserved lemons, and 3/4 cup water to pan, and cook gently for 10 minutes. Spoon over the chicken pieces, and top with lemon slices and olives. Cover with foil, and bake in the oven for 40-45 minutes. Sprinkle with parsley and serve.

chicken, turmeric, cayenne pepper, garlic, olive oil, onions, saffron threads, preserved lemons, lemon, green olives, parsley

Taken from www.myrecipes.com/recipe/lemon-roast-chicken (may not work)