2 tb Warm water
1 pn Saffron threads; see note
3 lb Chicken; cut into pieces
2 tb Virgin olive oil
2 ts Margarine; or butter
1 1/2 c  Lowfat chicken broth
1 sm Onion
2 ts Garlic; finely chopped
1 ts Fresh ginger; finely chopped
1 ts Salt; or less
8 lg Black olives; see note
1    Lemon zest; fine julliened
1    Lemon slices; cut 1/4" thick

PREPARATION (15 minutes) – Place the water in a small bowl, add the saffron
and soak for 10 minutes. – Remove the skin from the SIX chicken pieces (no
wings in the photo!)

COOKING (1 hour) – Place the chicken, oil, margarine, broth, onion,
garlic, ginger and salt in a large saucepan, cover and bring to a boil over
medium-high heat. Reduce the heat to low and cook, occasionally spooning
the liquid over the chicken, until it is cooked through and the juices run
clear when the chicken is tested with a skewer, about 40 to 45 minutes.
Remove the onion and discard. – Add the olives (see note) and lemon zest to
the saucepan and simmer, uncovered, for an additionl 5 minutes. – Place the
chicken in a deep serving dish, pour the cooking juices on top and garnish
with the fresh lemon slices; OR arrange the chicken over a bed of plain
couscous. ( approx. 219 Cal | 9 g fat )