Instructions: In a large skillet cook onions , garlic , coriander , paprica ,cumin , ginger , safron , and salt in hot cooking oil until onion is tender but not brown. stir in chicken and undrained tomatoes. transfer mixture to a 3 quart casserole. cover; bake in a 375 oven 1.25 to hours or till chicken is tender. skim off fat quarter lemon length wise and seed. stir lemon parsly and olives into cassarole: heat through.

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