Moroccan Chicken

• 125 g green olives
• 100 ml olive oil
• 1 large onion, chopped
• 4 chicken breasts
• 2 garlic cloves, chopped
• 1 teaspoon Ras El Hanout Spice Blend
• 12 g saffron thread
• 1 teaspoon ground ginger
• 1 teaspoon fresh ground black pepper
• 1 large preserved lemon, peel only, chopped
• 3 teaspoons chopped fresh coriander
• 1 teaspoon chopped fresh parsley

1. Add the olives to a pan of boiling water.
2. Bring the water back to the boil for 30 seconds, then drain and refresh under cold running water.
3. Repeat twice more, using fresh water each time.
4. Heat the olive oil in a heavy saucepan.
5. Add the onions and fry gently, stirring frequently until they are soft and translucent.
6. Add the chicken breasts and fry for a minute or two.
7. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden.
8. Add the preserved lemon, coriander, parsley and the blanched olives.
9. Add enough water to just cover the chicken, then bring to the boil.
10. Reduce the heat, cover and simmer on a low heat for about 35 minutes.

green olives, olive oil, onion, chicken breasts, garlic, hanout spice, saffron thread, ground ginger, fresh ground black pepper, preserved lemon, fresh coriander, parsley

Taken from www.food.com/recipe/moroccan-chicken-477198 (may not work)