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1 tablespoon olive oil
1 3-1/2 pound chicken, cut into 4 pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon grated ginger
1/4 teaspoon saffron
1/4 teaspoon ground tumeric
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 cup finely chopped onion
1 tablespoon chopped garlic
1/2 cup chopped coriander leaves
1/2 cup chopped parsley
1 cup chopped, pitted green olives
1/4 cup lemon juice
Heat the olive oil in a large skillet with a cover. Sprinkle the chicken with salt and pepper. Put the pieces in the skillet to brown lightly on both sides, for about 5 minutes on each side.
Pour 2 cups of water into a skillet and add all the other ingredients except the olives and lemon juice. Cover and simmer for 30 minutes.
Meanwhile, place the olives in a saucepan and cover them with water. Bring to a boil and cook for 5 minutes, then drain.
Add the olives and lemon juice to the pan with the chieken and continue to cook for another 15 minutes, or until the chicken is very tender. Reduce the liquid over high heat until it is a thick gravy.
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