Instructions: PREPARATION (15 minutes)

Place the water in a small bowl, add the saffron and soak for 10 minutes.

Remove the skin from the SIX chicken pieces (no wings in the photo!)

COOKING (1 hour)

Place the chicken, oil, margarine, broth, onion, garlic, ginger and salt in a large saucepan, cover and bring to a boil over medium-high heat.

Reduce the heat to low and cook, occasionally spooning the liquid over the chicken, until it is cooked through and the juices run clear when the chicken is tested with a skewer, about 40 to 45 minutes. Remove the onion and discard.

Add the olives (see note) and lemon zest to the saucepan and simmer, uncovered, for an additionl 5 minutes.

Place the chicken in a deep serving dish, pour the cooking juices on top and garnish with the fresh lemon slices; OR arrange the chicken over a bed of plain couscous.

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NOTES : Djej Mqualli
OLIVES - Slyer and Metcalfe use black olives. Another Moroccan cook, Kitty Morse, suggests that purple or green olives would be the first choice. A recipe for this dish appears in the UN

Food Coloring: That same UN book uses paprika instead of saffron.

Skinless chicken may be a recent change - "Theyre [North African cooks] becoming much more aware of the fat content of meat." Kitty Morse.

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