Method

Heat the olive oil and butter in a large skillet (with a lid) to medium-hot and brown the chicken, in batches if necessary, about 5 minutes a side making sure to liberally sprinkle them with salt and freshly ground pepper as they cook. Once both sides are browned, remove the chicken to a plate and add the onions to cook for a few minutes until softened. Next add in the garlic, coriander and ginger, mix well, add the chicken back in with the saffron water (let the saffron infuse with the 2 tsp of boiling water), and then add just enough water to barely cover the thighs. Cover the pan and allow everything to simmer for 2 hours. No tagine dish required!

After the 2 hours, add in the lemons and olives and allow to simmer for 15 more minutes, then remove the skillet from the heat, garnish with parsley and serve. We loved ours over couscous!