2 plump cloves garlic peeled
2 tsps paprika
2 tsps ground cumin
1/2 tsp ground black pepper
4 tbsp olive oil
6 chicken thighs (on the bone)
1 medium onion finely chopped
1 tsp saffron threads
2 tsp ground tumeric
4 oz green olives stoned
2 large lemons
Instructions...
1) Crush the garlic cloves to a paste with a litle salt.
Mix with the paprika, cumin, black pepper and half the
olive oil. Toss with the chicken and leave as long as
you can.
2) Heat the remaining oil in a shallow casserole. Add the
chicken pieces and cook on all sides until golden.
Remove with a draining spoon and set aside.
3) Add the onion and cook until golden, then add the
saffron, tumeric, and olives. Cook over a medium heat
for 2 mins. Return the chicken to the pan.
4) Add the juice of 1 lemon and 8 fl oz cold water. Slice
the second lemon and add to the pan. Bring to the boil,
cover with a lid, and simmer until the chicken is cooked
(about 15 mins) basting regularly.
5) You need about 5 tbsps spicy sludge per person. If too
much remains boil hard to reduce it slightly. Check the
seasoning.
6) Serve the chicken with the sauce spooned over and with a
rice pilaff.
