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Chicken With Olives And Lemon Tajine

4 Servings
1/3 c olive oil
1 lg onion,thinly sliced
1 clove garlic,minced
1 T parsley,chopped fine
1 T fresh coriander leaves
-cilantro chopped,or more
1 t salt
1/2 t black pepper,coarsely
1/8 t saffron,powdered
2 1/2 lb chicken,broiler/fryer cut
-into se
1/2 lemon,cut into 4 wedges
1/3 c green olives

Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7 ingredients. Add chicken pieces and turn to coat with onion mixture.
Arrange lemon wedges over top. Cover and simmer turning occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to warm serving platter, arrange cooked lemon wedges on top and keep warm. Cook liquid, stirring, in casserole over high heat until reduced to a thick sauce. Add olives and heat through. Pour over chicken.

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