Addi's Moroccan Chicken with Lemon

Addi's Moroccan Chicken with Lemon For 4 persons:

8 chicken thighs
2 tablespoons olive oil
1 large onion cut into thin slices
3 crushed cloves of garlic
1/4 cup fresh chopped cilantro
1/4 cup fresh chopped basil
1 teaspoon fresh ground ginger
1/2 teaspoon coriander
A pinch of saffron
Salt and lemon pepper
20 pitted green olives
1/2 of preserved lemon (cut into strings). Discard all the lemon seeds

Note: - If you use preserved lemon with its pulp/meat and stem or skin. DO NOT add salt until you taste to see if you need more or not as preserved lemons could be very salty
- If you can't find preserved lemons, use 2 fresh lemons and ONLY use meat cut into discs and discard the stem or skin and seeds as they could diffuse bitterness into your food.
- No water needed as the chicken will release juice

Preparation:

Clean and drain the chicken then wash chicken with some water and some lemon juice mix. In a tajine or large pot, add the chicken , onions and garlic cook on medium to high temperature for about 15 minutes stirring occasionally . Add cilantro, basil, ginger, coriander and saffron. Stir and cook for 15 more minutes. Turn burner down to low, add the lemon , olives. Check if the bottom is getting dry add a 1/4 cup of hot water. Cook slowly for another 15 minutes or until chicken is fully cooked and tender.

Serve with your choice of bread or rice
Be-ssaha = Bon Appétit