8 boneless chicken thighs
8 small potatoes, washed
2 cups boiling water
Saffron, to taste
1 large onion, sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
3 garlic cloves, minced
2 tablespoons parsley, chopped
Salt and pepper, to taste
2 tablespoons extra virgin olive oil, to taste
Kémia sliced preserved lemons
Kémia Tazilla olives

1. Combine saffron and boiling water.
2. Heat extra virgin olive oil in a saucepan over medium heat and cook sliced onion until golden.
3. Stir in garlic and bell pepper. Cook until tender, stirring frequently.
4. Add the chicken thighs, stir to coat, and cook for 3 minutes.
5. Pour in the water with saffron and add potatoes. Reduce the heat, cover and cook for half an hour. Stir occasionally.
6. Add olives and sliced lemons, and bring to a boil.
7. Reduce the heat and cook for an additional 10 minutes.
8. Stir in chopped parsley. Season with salt and pepper.
9. Serve and enjoy.

• You can replace parsley by or add cilantro or chives.
• Serve with cooked rice, couscous, or fresh salad.
• Be sure to check with a toothpick if the potatoes are tender before serving.