- 3 cloves garlic, mashed
- Salt and freshly ground pepper to taste
- 1 teaspoon paprika
- Pinch of saffron or turmeric
- ½ cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- 4-pound chicken, cut into 8 pieces
- 2 tablespoons olive oil
- 1 cup pitted green olives
- 1-2 preserved lemons, diced
- Mix the mashed garlic with the salt and pepper, the paprika, saffron or turmeric, and half the parsley and cilantro. Rub onto the surface of the chicken and leave in the refrigerator, covered, overnight.
- The next day, preheat the oven to 375°F and heat the olive oil in an ovenproof frying pan or a Dutch oven. Add the chicken, skin side down, and sauté for 5 minutes, until the skin browns.
- Turn the chicken skin side up and sprinkle the olives over it. Transfer the pan to the oven and bake for 20 minutes. Add the lemon and continue to cook for 15 more minutes or until the chicken is done. Just before serving, sprinkle with the remaining parsley and cilantro.