2 tbsp olive oil

2 tsp ground coriander

1 whole chicken, 1200 g, quartered

Salt and pepper to taste

2 large onions, thickly sliced

1 tsp ground ginger

1 pinch saffron threads

1 cup water

3 garlic cloves

100 g green olives, pitted

2 lemons, quartered

2 tsp parsley, chopped

2 sprigs coriander for garnish

-   Mix olive oil with coriander and rub chicken with this mixture.

-   Panfry the chicken in a pot over high until golden adding salt and pepper to taste. Set aside.

-   Panfry onions in fat left over in the pot.

-   Add ginger, saffron threads, garlic, chicken and water to onions and bring to the boil.

-   Place lid and simmer over low heat for about 1 hour.

-   At this stage, add olives, lemons and parsley and simmer for another 15 minutes.