Ingredients for 4 servings:

• 2 tbs. (30 ml) olive oil
• 2 medium onions, chopped
• 3 large cloves garlic, minced
• 1 1/2 lbs. (675 g) skinned, de-fatted and de-boned chicken thighs
• 1 lime, quartered - 2 tbs. (30 ml) freshly squeezed lime juice
• 1/2 c. (125 ml) finely chopped fresh parsley
• 1/2 c. (125 ml) finely chopped fresh coriander
• 2 tsp. (10 ml) fresh ginger, grated
• 1 tsp. (5 ml) dry American saffron
• 1/2 tsp. (2 ml) cumin - 1/4 tsp. (1 ml) celery salt
• 1/4 tsp. (1 ml) ground cinnamon
• salt and ground black pepper, to taste
• 2 1/2 c. (625 ml) home-made de-greased chicken stock
• 1/4 c. ( 50 ml) pitted green olives, sliced in rings
• 1/4 c. ( 50 ml) pitted black olives, sliced in rings

Preparation:

Place olive oil in a pot and brown onions with the garlic and chicken.

Add the lime juice and seasonings. Pour in the chicken stock, bring to a boil, cover and let simmer on medium heat for about 40 minutes or until the chicken is almost done.
Baste the chicken with the stock as needed.
Add olives, mix well, and continue cooking for another 15 minutes or until chicken looses its pink colour inside.