Jody's Vaguely Moroccan Chicken

This recipe is highly modified from Jody’s original recipe, which included many notes like this:

2 tbsp extra virgin olive oil (i wanna know where the skank ho olive oil is)

While I realize that cutting out his commentary ruins the reading of the recipe a bit, I’m hoping that it doesn’t ruin the taste of the finished dish. This is one of several recipes he’s fired out to me lately, in an attempt to help me liven up the Many Forms Of Low-Fat Chicken Cooking we’re doing these days.

It helps if you’re like me and think that the brinier and spicier the olive, the better it is…

Jody’s Vaguely Moroccan Chicken

a bit o warm water

a pinch of saffron threads

1 chicken (3-4 lbs.) cut apart

2 tbsp extra virgin olive oil

about 2 tbsp butter

1½ cups chicken broth

1 onion, peeled

3 cloves garlic, smashed

freshly chopped ginger (a teaspoon to a tablespoon - adjust to your taste)

a bit o fresh chopped ginger

sea or kosher salt

about 10 of your favorite green or black olives (doesn’t matter, just make sure they are big and tasty)

1 tsp lemon zest

1 lemon, sliced

Add the saffron threads to the warm water, and allow to soak for ten minutes.

Peel the onion.

Peel and smash the garlic.

Chop the ginger.

Zest the lemon, then slice it.

Place the saffron threads + water mixture, oil, butter, broth, onion, garlic, ginger, and chicken into a large saucepan. Add salt and pepper. Cover, bring to a boil, and reduce heat. Simmer for about 45 minutes, or until juices run clear.

Add olives and lemon zest. Simmer for another five minutes or so.

Serve garnished with lemon slices and a side of … well, Jody likes quinoa, but I have a feeling most of the rest of us will be using rice.

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