Chicken with olives from samira

Use a peeler to cut the yellow skin of the lemon and squeeze out the fruit. Cut the skin into long, thin strips. Remove the stalks of the parsley and the coriander and put the leaves in the mixing cup of the hand blender. Leave a few sprigs of parsley for garnish. Add the lemon juice, ginger powder and cumin and puree with the hand blender.

Sprinkle the chicken with salt and pepper. Heat the oil in a large frying pan and fry the chicken for about 5 minutes. Add the onions and cook for 4 minutes. Then add the garlic.

Spoon the spice puree with the chicken. Add the saffron, stir and add so much hot stock that the chicken is half in the stock. Let the chicken on low heat with the lid on the pan in about 1 hour cooked. Turn halfway.

Preheat the oven to 220 ° C. Remove the chicken from the sauce and place it on a griddle covered with parchment paper. Put in the oven for 8-10 minutes, until the chicken has a brown crust.

Let the sauce simmer over medium heat. Add the olives. Remove the chicken from the oven and scoop the sauce over it. Garnish with the withheld parsley and lemon zest. Delicious with halved boiled eggs and a salad of grated carrot, orange and pistachio nuts.