Pollo Saporito

• 5 Tablespoons Extra Virgin Olive Oil
• 3- 1/2 Tablespoons Unsalted Butter
• 4 whole Cloves Garlic - Crushed
• 2 pounds Chicken Thighs - Washed/patted Dry
• 1 whole Onion, Minced
• 1 Tablespoon Parsley, Roughly Chopped
• 1 pinch Ground Coriander
• 1 teaspoon Ground Ginger
• Salt/pepper
• Saffron
• 1 cup Green Olives
• 1 whole Lemon, Zested

1. 1.
2. Into a large Dutch oven or deep sided pan, add the oil and butter and allow to melt over low heat.
3. Once melted, add the crushed garlic and place the chicken thighs in, skin down.
4. Brown chicken until lightly golden.
5. Turning as necessary.
6. 2.
7. Add the onion, parsley, coriander, ground ginger and season well with salt and pepper.
8. Stir to combine.
9. Continue to cook over medium-high heat for approximately 10 minutes.
10. Turning as necessary.
11. 3.
12. While the chicken is cooking, to two cups of warm water add the saffron.
13. Stir to combine and set aside.
14. When the chicken has cooked for ten minutes.
15. Add the saffron infused water.
16. Cover, reduce heat to low and cook for approximately 40 minutes until chicken is tender.
17. 4.
18. Remove chicken from Dutch oven and place onto a cooking sheet and into the oven under the broiler for approximately 5 minutes or until skin is slightly crispy.
19. 5.
20. While the chicken is under the broiler, add the olives and lemon zest to the sauce.
21. Stir to combine and allow sauce to reduce.
22. 6.
23. Transfer chicken to serving plate and top with sauce.

olive oil, butter, garlic, chicken, onion, parsley, ground coriander, ground ginger, salt, saffron, green olives, lemon

Taken from tastykitchen.com/recipes/main-courses/pollo-saporito/ (may not work)