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In a large bowl, mix the garlic, Lemon zest, lemon juice, the lemon remnants, cumin, ginger, paprika, salt and pepper, and the oil. Add the chicken. Mix everything together, cover, and set aside to marinate for anywhere from 20 minutes to 8 hours (the longer the better).
Preheat the oven to 375°F/190°C.
Warm the stock, add the saffron and set aside to infuse.
Remove the chicken from the marinade and pat it dry. Remove the lemon remnants and discard. Set the marinade aside.
Lightly coat the chicken in 4 tablespoons of flour Heat the oil in a large pot over medium heat. Place the chicken skin-side down in the pan. Cook for 4-5 minutes per side, or until browned. Remove the chicken from the pan and set it aside.
Add the onion and cook for 4-5 minutes or until softened. Sprinkle with 2 tablespoons of the flour coat. Add the leftover marinade, stock, and olives.
Add the stems of the parsley, lemon slices & cilantro, turmeric, and some salt and pepper. Bring to a boil over high heat, add the chicken back to the pan, and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F/73°C.
Discard herb bunches and serve.