John Myers
Ingredients for 6 servings:
- 1 large chicken
- 6 large onions
- 3 cloves garlic
- 1 bunch of parsley
- 2 tsp salt
- 1 tsp, leveled pepper
- e.g. saffron
- ½ tsp turmeric
- 1 tsp, heaped ginger powder
- ½ small jar of oil and olive oil mixed
- half lemon(s), untreated
- 500 ml water, possibly more
- 100 g olives, green
- Lemon(s), pickled, for decoration
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Combine oil and olive oil in a large pot. Add the sliced onions, the parsley, tied with string, the finely chopped garlic cloves, and the spices. Add the chicken to the pot and toss to coat. Add the lemon. Turn on the heat and sear the chicken briefly on both sides. Add enough water so that the chicken is not quite halfway submerged. Simmer over moderate heat. Pierce the chicken occasionally with a skewer. When the chicken is cooked, remove it from the pot, brush it with butter, and broil it in the oven until crispy. Remove the parsley from the pot and simmer until the onions break down and the sauce is thickened. Add the olives and heat through. To serve, pour the sauce into a large, deep dish. Place the chicken on top, scatter the olives on top, and garnish with preserved lemons. If desired, serve with French fries.
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