-
1
Thinly slice lemon crosswise into rounds.
-
2
Cut rounds into quarters.
-
3
Place lemon in a small saucepan with water just to cover and stir in 1 tablespoon kosher salt.
-
4
Bring to a boil, then reduce heat and simmer for 5 minutes.
-
5
Drain well and rinse lemon under cold water.
-
6
Heat 3 tablespoons of oil in a Dutch oven or large, deep skillet or over medium high heat.
-
7
Dry the chicken pieces and season them with remaining 1 1/2 teaspoons kosher salt and the pepper.
-
8
Place them in the skillet in batches and brown on all sides, about 10 minutes.
-
9
Remove the chicken and place on a paper towel lined plate.
-
10
If skillet looks dry add the remaining tablespoon oil.
-
11
Add the onion to the skillet and cook until slightly softened.
-
12
Add the ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir together.
-
13
Cook 1 minute longer.
-
14
Add the chicken pieces and stir to coat with the spice mixture.
-
15
Pour the chicken stock into the skillet so that 2/3 of the chicken is submerged.
-
16
Add the saffron and stir to combine.
-
17
Bring liquid to a simmer, cover the skillet and simmer on medium low heat 20-25 minutes.
-
18
Add the olives, lemon slices, and dried fruit if using, stirring to combine.
-
19
Cover and cook another 10 minutes or until chicken is cooked through.
-
20
Transfer chicken to a serving platter.
-
21
Raise heat to high and boil sauce, uncovered, until thickened, about 10 minutes.
-
22
Stir in cilantro and spoon sauce over chicken to serve.
