3 cloves garlic, mashed
fresh ground pepper to taste
1 tsp. paprika (Omit, says an old friend)
Pinch saffron (or turmeric)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
4 lb. chicken, cut into 8 pcs.
2 Tbsp. olive oil
1 cup pitted green olives
1 or 2 preserved or fresh lemons, diced
Note: From an Israeli cookbook by Joan Nathan.
Mix mashed garlic with salt and pepper, paprika (or not), saffron, and half the parsley and cilantro. Rub onto the surface of the chicken and leave in refrigerator, covered, overnight.
The next day, preheat oven to 375 and heat the olive oil in an ovenproof fry pan or Dutch oven. Add the chicken, skin side down, and saute' for 5 mins., until the skin browns.
Turn the chicken skin side up and sprinkle olives over it. Transfer the pan to the oven and bake for 20 mins. Add the lemon and continue to cook for 15 more minutes or until chicken is done. Just before serving, sprinkle with the remaining parsley and cilantro. Enjoy! -Diana