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Ingredients
- Serves 4
- 4-8 pieces of chicken (depending on size), with the skin on
- 1 tbsp butter
- Salt and pepper
- 2 white onions, peeled and sliced
- 2 tsp ground coriander
- 1 tsp ground ginger
- Pinch saffron
- Good pinch turmeric
- 300ml chicken stock
- 2 lemons, fresh or preserved, sliced
- 100g green olives, stoned
- Large bunch flat-leaf parsley, chopped
- Large bunch coriander, chopped
Preheat the oven to 180 degrees/gas 4. You’ll need a pot with a lid that will go from hob to oven for this.
Start by browning the chicken pieces, skin-side down, in the butter. When they’ve all got a good colour, set them aside.
Add the onions to the pot, turn the heat down, put the lid on and let it sweat for five minutes. Add the spices, stirring well so the flavours start to come together. Return the chicken legs to the pot and add the stock, olives and lemons.
Bring to a simmer before transferring to the oven, lid on, for a further 40 minutes. If you want to be fancy when serving, put the chicken pieces on a platter, then reduce the sauce to thicken it.
Add the fresh herbs to the sauce and spoon over the chicken.
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