1 1/2 c. chopped onion
5 garlic cloves, minced
1 tbsp. minced peeled fresh ginger root
1 (3 inch) cinnamon stick
3 tbsp. minced fresh coriander plus additional for garnish, if desired
3 tbsp. minced fresh parsley leaves
1 tbsp. fresh lemon juice to taste
Pinch of saffron heads, crumbled
1/2 c. olive oil
1 (3 1/2 to 4 lb.) chicken, trussed
1/4 c. Nicoise or other brine-cured black olives, pitted and chopped
1 preserved sm. lemon (available in East Indian and African markets and some specifically foods shops), chopped fine
Rice pilaf as an accompaniment

In a large oven-proof kettle, stir together the onion, garlic, ginger root, cinnamon stick, 3 tablespoons of coriander, parsley, lemon juice, saffron, oil, and 1 cup water. Put the chicken on top of the mixture and season it with salt and pepper. Bake the chicken, covered, in the middle of a preheated 375 degree oven for 45 minutes.

Transfer it to a cutting board, and let it stand, covered loosely, for 5 minutes.

Cut the chicken into quarters. To the onion mixture, add the olives and the preserved lemon, bring the sauce to boil, and simmer it stirring, for 3 to 5 minutes, or until it is thickened. Return the chicken to the kettle and simmer the mixture for 2 or 3 minutes, or until the chicken is just heated through.

Discard the cinnamon stick and serve the chicken with the rice pilaf, sprinkle with the additional coriander. Serves 4.