Moroccan chicken with olives and saffron


1 chicken cut in 8 pieces

3 large onions thinly sliced 

3 garlic cloves grated 

1/2 cup of fresh chopped cilantro

1 can of pitted green olives 

Salt

Pepper

Few threads of saffron

1 tsp of ginger

1 tsp of curcuma

1 tsp of pepper

3 tbsp of olive oil

1/4 cup of boiling water 

In a large bowl, mix all the spices: salt, pepper, saffron, curcuma, ginger and 1 tbsp of olive oil. Add the grated garlic and half of the chopped cilantro. Mix very well and pour slowly the bowling water. Rinse and dry the chicken and add to the marinade. Cover and set aside for about an hour. 

In a large pot, heat up the olive oil and brown the chicken on both sides for about 10 to 15 minutes. Reserve the marinade. Remove the chicken from the pan and sautee the onions. Return the chicken to the pan, pour the marinade over, add the remaining cilantro and the olives. Cover and cook for 30-35minutes. 

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