Chicken with Lemons and Olives

CHICKEN WITH LEMONS AND OLIVES

Ingredients

1 kg of chicken breasts or legs

1/2 tsp cinnamon powder

1/2 tsp of turmeric powder

3 tbsp of olive oil

1 large onion finely sliced

1 tsp of ginger paste

21/2 cups of chicken stock

2 preserved lemons or limes or fresh cut into wedges

1/2 cup of pitted olives

1 tbsp honey

4 tbsp of chopped coriander

salt and pepper to taste

For garnishing:

coriander (Cilantro)

Method

Mix the cinnamon and turmeric in a bowl with a little salt and pepper and rub all over the chicken. Heat the oil in a large shallow frying pan and fry the chicken

turning once or twice so that all the sides turn light golden brown

in colour. Transfer the chicken to an oven-proof dish.

Add the sliced onion to the pan and fry for another 3 minutes. Stir

in the ginger and the chicken stock and bring to a boil. Pour this

over the chicken pieces. Cover with a lid and bake in an oven for 30 minutes.

Remove the chicken from the oven and add the lemons or lime,

brown olives and honey. Bake uncovered for a further 30

minutes until the chicken is tender. Stir in the coriander and

season to taste. Garnish with the coriander and serve.