Lemon Olive Chicken
1 small red onion
½ preserved lemon, flesh and skin
1 bunch cilantro, cleaned and stems cut off
2 tablespoons Dijon mustard
½ cup extra virgin olive oil
1 cup saffron water
½ tsp salt
½ tsp pepper
1 3-4 pound chicken, cut in pieces
10 whole garlic cloves
1 cup pitted green olives
Preheat oven to 350°F.
In a blender or food processor, mix the onion, preserved lemon, cilantro, mustard, olive oil, saffron water, salt and pepper until the mixture resembles a dressing.
Place chicken pieces in an oven pan.
Place garlic cloves between the chicken pieces.
Place olives on top and around the chicken.
Spoon dressing over the chicken.
Cover the pan and bake at 350 for 45 minutes.
Turn up heat to 425°F.
Remove the cover from chicken and bake another 20-30 minutes, until golden.