Moroccan Chicken

• 13 cup oil
• 1 large onion, thinly sliced
• 1 clove garlic, minced
• 1 teaspoon parsley, chopped
• 1 teaspoon coriander, ground
• 23 lemon, cut in wedges
• 1 teaspoon salt
• 12 teaspoon coarse black pepper
• 18 teaspoon saffron, powered
• 4 chicken breasts, split or 6 -8 boneless chicken breasts
• 13 cup green olives, halved

1. Heat oil in heat-proof casserole.
2. Stir in onion, garlic, parsley, coriander, salt, pepper and saffron.
3. Cook lightly.
4. add chicken and turn to coat evenly with mixture.
5. Arrange lemon wedges on top.
6. cover and simmer 1 1/2-2 hours, turning occansionally.
7. Remove chicken and lemon wedges to a warm platter.
8. Cook remaining liquid over high heat until reduced to a thinck sauce.
9. Add olives and heat through.
10. Pour iver chicken and serve.
11. Excellent with fluffy white rice.

oil, onion, clove garlic, parsley, coriander, lemon, salt, black pepper, saffron, chicken breasts, green olives

Taken from www.food.com/recipe/moroccan-chicken-101169 (may not work)