Ingredients
- 5 tablespoons extra virgin olive oil
- 3.5 tablespoons unsalted butter
- 4 garlic cloves – crushed
- 2 pounds chicken thighs – washed and patted dry
- 1 onion – minced
- 1 heaping tablespoon fresh Parsley – roughly chopped
- pinch of ground coriander
- 1 teaspoon ground ginger
- salt/pepper
- 1/2 gram saffron
- 1 cup green olives
- zest of 1 lemon
Preparation
Step 1
1. Into a large dutch oven or deep sided pan, add the oil, butter and allow to melt over low heat. Once melted, add the crushed garlic and place the chicken thighs skin down. Brown chicken until lightly golden. Turning as necessary.
2. Add the onion, parsley, coriander, ground ginger and season well with salt and pepper. Stir to combine.Continue to cook over medium-high heat for approximately 10 minutes. Turning as necessary.
3. WHILE the chicken is cooking to two cups of warm water add the saffron. Stir to combine and set aside. When the chicken has cooked for ten minutes. Add the saffron infused water. Cover, reduce heat to low and cook for approx 40 minutes until chicken is tender.
4. Remove chicken from dutch oven and place onto a cooking sheet and into the oven under the broiler for approx 5 minutes or until skin is slightly crispy .
5. WHILE the chicken is under the broiler, add the olives and lemon zest to the sauce. Stir to combine and allow sauce to reduce.
6. Transfer chicken to serving plate and top with sauce.