One 3- to 4-pound chicken, cut up for sautéing
Tablespoons plus 1 teaspoon extra virgin olive oil
cup onions, minced
teaspoons ginger, minced
few strands of saffron or 1/2 teaspoon dried turmeric
cups chicken stock or other stock
Tablespoons peanut or neutral-flavored oil, such as canola
Tablespoons green olives, minced
teaspoons lemon juice
Tablespoon cilantro leaves, coarsely chopped
and freshly ground black pepper
Preheat the oven to 500°F. Place
2 tablespoons olive oil in a small saucepan over medium heat.
Add the onion, ginger, cinnamon, saffron or turmeric and a
pinch of salt and cook, stirring occasionally, for about 5
minutes. Add the stock and increase the heat to high; cook,
stirring occasionally, while you prepare the chicken. When
the liquid has reduced by about three-quarters and becomes
syrupy, turn off the heat.
Heat the peanut or other oil in a large, preferably nonstick,
ovenproof skillet over medium-high heat for a minute or two.
Season the chicken on both sides with salt and pepper. Place
the chicken in the skillet, skin side down, and cook undisturbed
until lightly browned, 5 to 8 minutes. Turn over and cook
on the other side for about 2 minutes. Turn the chicken skin
side down again, and place the skillet in the oven. Check
it after 15 minutes, and remove the pieces as they are cooked
through (the breasts will be cooked before the legs; keep
the chicken is just about done, finish the sauce. Stir in
the remaining 1 teaspoon of olive oil, the olives and some
salt (not too much as the olives are salty) and pepper. Cook
for about 2 minutes over medium-high heat stirring once or
twice. Turn off the heat and add the lemon juice and cilantro.
Remove the cinnamon stick.
To serve, arrange the chicken on 4 plates. Spoon the sauce
around it, not over it, so the chicken stays crunchy.