Prep 8 h
Cook 1h : 30m


    1/4 tsp saffron strands

    2 large red onions, chopped

    1 1/3 tbsp coarsely chopped fresh cilantro, plus more for garnish

    1 tbsp coarsely chopped fresh parsley, plus more for garnish

    4 tbsp fresh lemon juice

    1 tsp ground cumin

    1/2 tsp ground ginger

    1/2 tsp ground turmeric

    2 large garlic cloves, crushed

    6 tbsp olive oil

    6 skin-on, bone-in chicken thighs

    2 preserved lemons, thinly sliced

    125ml chicken broth

    250gm cracked green olives

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Ingredient Substitution Guide


1. In a small bowl, soak saffron in 2 tbsp of warm water for 10 minutes.

2. Marinate the chicken for 8 hours in a mix of the onions, cilantro, parsley and 2 tbsp lemon juice. Add the cumin, ginger, turmeric and saffron in its soaking liquid.

3. In a large, heavy pot, warm 1 tbsp of the oil over medium-high heat. Add the lemon slices and sear until browned (3-5 minutes). Transfer to a plate. Add the remaining oil to the pot. Remove the chicken pieces from the marinade, shaking off the excess and reserving the marinade. Working in batches, sear the chicken pieces, skin side down, until golden brown (5-6 minutes). Transfer to another plate.

4. Pour the broth into the pot, stirring to scrape up any browned bits from the pot bottom. Stir in the reserved marinade and add the chicken and any juices. Bring to a boil, cover, reduce the heat to medium-low and simmer until the chicken is opaque throughout, about 40 minutes.

5. Simmer the olives in a pan of boiling water for 5 minutes. Add the olives, the reserved lemon and the remaining 2 tbsp lemon juice to the pot. Cover and simmer until the chicken is falling-off-the-bone tender (10-15 minutes).

6. Garnish the stew with chopped cilantro and parsley and serve.

Recipe courtesy: Te

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