Chicken aromatic with olives and lemons

Ingredients for 4 servings:

• 1 chicken of approx. 1.2 kg
• 150 g green olives
• 1 tbsp paprika powder, sweet
• 2 bags of saffron
• 1 pinch of cinnamon
• 1 pinch(s) coriander, ground
• 1 tsp ginger, pressed approx. 20 g
• 1 onion(s), approx. 140 g
• 2 cloves garlic
• 2 lemons
• 1 tsp sugar
• 4 sprigs of parsley
• 3 tbsp olive oil
• Salt
• olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Pollo aromatico with lemon and olive

It is inspired by North African cuisine. Prepare the marinade one day in advance! Press the garlic cloves through or chop them very finely. Finely dice the onions. Finely chop the parsley. Squeeze one lemon and finely slice the other. Sprinkle the slices with two pinches of salt, cover with cling film, and store in the refrigerator. In a bowl, mix the garlic, onion, parsley, paprika, saffron, cinnamon, coriander, ginger, sugar, and salt well. Add 2 tablespoons of olive oil, the lemon juice, and 2 tablespoons of lukewarm water and stir well. Spread one-third of the marinade well inside the chicken. Rub the chicken with the rest of the marinade and massage it in well with your hands! Place the chicken in a bowl and, if there is any leftover marinade, spread it over the chicken and cover everything with cling film. Refrigerate for at least 12 hours. Preheat the oven to 180°C. Remove the chicken from the refrigerator and massage the marinade in well again. Set the rest of the marinade aside in the bowl. Heat oil in a saucepan and sear the chicken evenly for about 10 minutes. Pierce the chicken’s skin with a fork to prevent it from bursting during cooking. Reduce the heat and smooth the remaining marinade over the chicken with a spoon. Then sear for another 5 minutes at low heat. Cover the saucepan and sear for another 15 minutes. Place the pan in the preheated oven and cook for 20 minutes. Remove from the oven and scatter the olives and salted lemon slices around the sides of the chicken. Re-cover and return to the oven for another 15 to 20 minutes. Remove the chicken from the pan, wrap loosely in aluminum foil, and let it rest for 10 minutes. The house will then have a wonderful aroma.