Ingredients:
3 1/2-4 lbs chicken
3 tablespoons peanuts or 3 tablespoons vegetable oil
1 large onions, grated or very finely chopped
2 -3 garlic cloves, crushed
1/4 teaspoon crushed saffron threads or 1/4 teaspoon powdered saffron
1/2-3/4 teaspoon ground ginger
1 1/2 teaspoons cinnamon
salt and pepper
1 -2 preserved lemons, peel of, rinsed and cut in quarters
12 green olives or 12 pale-brown olives, soaked in 2 changes of water for 1/2 hour
Directions:
Put the whole chicken in a saucepan with all ingredients except preserved lemons and olives.
Half-cover with water and simmer, covered, turning the chicken over a few times, and adding water if necessary, for about 1 1/2 hours, or until the chicken is so tender that the flesh pulls off the bone and the liquid is reduced to a thick sauce.
Throw the lemon peel and drained rinsed olives into the sauce for the last 15 minutes of cooking.
Some like to add the peel at the very end; some like to chop part of it up to flavor the sauce.
Cut the chicken into serving pieces and serve hot, with the sauce poured over.
Servings: 4
Time preparation: 10 min.
Time total: 115 min.