5 Teaspoon(s) ground
2 Teaspoon(s) salt
3 Pound(s) chicken thighs, boneless skinless
2 finely chopped onion, white
2 Clove(s) finely chopped garlic
2 Teaspoon(s) ground coriander
2 Teaspoon(s) ground ginger
2 Teaspoon(s) turmeric
1 1/2 Cup(s) water
1 Teaspoon(s) saffron
3 Tablespoon(s) butter
1/2 Cup(s) chopped olives, green
1/4 Cup(s) lemon juice
3 Tablespoon(s) lemon zest
Mix two tsp cumin and salt and set aside.
Season the chicken thighs with salt and pepper and toss.
Bring a dutch oven to medium high heat with 2 tsp of olive oil.
Add onion and garlic and saute until brown, about 5 minutes.
Add coriander, ginger, 3 tsp cumin, turmeric. Cook about 30 seconds to bloom the spices.
Add water and deglaze the pan. Add saffron. Mix.
Add chicken thighs and mix to coat. Cover and simmer for 20 minutes. Mix. Cover and simmer for another 25 minutes.
Remove chicken from the pot. Continue cooking the sauce and let reduce for 10 to 15 minutes over medium high heat.
Add the chicken back in. Remove from heat.
Add butter, olives, lemon juice, and lemon zest. Stir and plate the chicken. Cover with sauce. Garnish with cumin, salt mixture.
Serve with flat bread.