Preparation
- 4 tbsp of olive oil
- 6 chicken legs, cut in half at joint
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- Heat oil at med heat in large saucepan
- Fry chicken until golden on all sides
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- 3 onions
- 3 cloves of garlic
- 1/4 tsp of ground tumeric
- 1 tsp of ground ginger
- Add onions, garlic, tumeric and ginger
- Cook for 10 minutes, stirring frequently
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- 2 cups of chicken stock
- 1/4 tsp of saffron threads
- 1 1/2 lemons, cut in quarters
- 15 pitted black olives, sliced
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- Add chicken stock, saffron, lemon and olives
- Cover and simmer for 25 minutes then uncovered for another 15 minutes
- Serve with rice or couscous
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