Chicken slow-cooked with lemon wedges, saffron and green olives is transformed into a delicious shredded stew. Serve with pita bread, hummus and tabbouleh.
Ingredients
- Pinch of saffron threads
- ⅓ cup olive oil
- 1 red onion, sliced
- 3 cloves garlic, minced
- Small handful of parsley, finely chopped
- Small handful of cilantro, finely chopped
- 3 pounds boneless, skinless chicken thighs
- 2 lemons, each cut into 8 wedges
- ½ cup green olives
Directions
- 1Put saffron in a small bowl and add an ounce or two of water. Allow saffron to soak for about 15 minutes.
- 2Put olive oil in the bottom of a dutch oven and heat. Add onions, garlic, parsley, cilantro and saffron. Stir to mix and sauté for 4-5 minutes.
- 3Add chicken pieces and stir so they are all coated in the olive oil and herb mixture. Spread chicken pieces out in the bottom of the pan. Top with lemon wedges. Cover and turn heat to medium low. Simmer for 1.5 hours, turning the chicken pieces about every 20 minutes.
- 4Add olives and cook a few minutes more to heat the olives. Transfer to a serving dish.
