1/3 c Olive Oil
1 lg Onion — thinly sliced
1 Clove Garlic — minced
1 tb Parsley — chopped fine
1 tb Fresh Coriander leaves
-Cilantro chopped, or more 1 t Salt
1/2 ts Black Pepper — coarsely ground
1/8 ts Saffron — powdered
2 1/2 lb Chicken — broiler/fryer
-cut into serving pieces 1/2 Lemon — cut into 4 wedges
1/3 c Green Olives
Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7 ingredients. Add chicken pieces and turn to coat with onion mixture. Arrange lemon wedges over top. Cover and simmer turning occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to warm serving platter, arrange cooked lemon wedges on top and keep warm. Cook liquid, stirring, in casserole over high heat until reduced to a thick sauce. Add olives and heat through. Pour over chicken.