This is the express version of the ultimate moroccan dish.
4 boneless, skinless chicken breasts halves, cut lengthwise in two
1 white onion, sliced
1 clove garlic,chopped
1/2 lemon (preserved lemon is the best, if possible)
1/4 tsp saffron, dissolved in 1/4 cup boiling water
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes -(optional)
2-3 tbsp olive oil
1/4 cup green or kalamata olives
1/2 cup chopped fresh cilantro or parsley
Brown the chicken gently over medium heat in the olive oil, turning once.
Add the onions and garlic, sprinkle with the salt, pepper, and cumin, and cook 5 minutes until the onion is translucent.
Pour the dissolved saffron over the chicken, add the olives, and the preserved lemon.
If you are using fresh lemon, slice thinly and spread over the chicken.
Add 1/4 cup water.
Sprinkle with the cilantro or parsley, cover, and cook over low heat 15 minutes.
Watch and add more water if necessary, there should be about 1/2 inch of sauce in the bottom of the pan.
Serve with a good crusty bread to catch all of the sauce!