1.5 kg Chicken (either whole or trimmed fillets).
1 kg white onions.
2 garlic cloves crushed.
1 tbsp fresh coriander.
1tbsp fresh parsley.
2 knobs butter.
3 tbsp olive oil.
3 tbsp sunflower oil.
1/2 tsp turmeric.
1/2 tsp paprika.
1/2 tsp ginger.
100g pitted green olives.
1/2 preserved lemon cut into thin wedges (or 1/2 tsp of preserved lemon paste).
1 pinch saffron.
1 tsp mustard.
Salt and pepper to taste.
bread to serve.
Thoroughly clean the chicken by rubbing salt and lemon on the skin and rinsing it with cold water. Leave it to drain in a colander while you prepare the marinade.
In a large bowl, mix the juice of half a lemon with the coriander and parsley, and half the turmeric, paprika, garlic, salt and pepper. Add 3 tbsp of water and mix well. Rub the chicken with the sauce and leave it to marinate for about 30 minutes.
In the meantime, peel and very finely slice the onion. (Alternatively, you can slice it in the food processor like I did).
In a large pot, put the oil and 1 knob of butter on a medium heat and add the onion. Add the other half of the spices and let it fry for about 10 minutes. Add the chicken, the saffron, and 150 ml of water. Cover and let it cook for 35 to 40 minutes.
Once the chicken is cooked, remove it from the pot and scrape any onions back into the pot. Line the chicken on a tray and let it rest for a few minutes. Leave the onions on the hob and keep stirring them from time to time. They will take about 40 to 45 minutes to reduce and perfectly caramelize.
Pre-heat the oven to 180 °C. Rub the chicken with the other knob of butter and the mustard and put in the oven until golden. Add the olives and the preserved lemon to the onion sauce at the last 5 minutes of cooking. Taste the sauce at this point and add some salt if you need to.
On a serving plate, lay half of the onion sauce then add the roasted chicken. Add the other half of the sauce on top. Serve hot with ciabatta bread.
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