1/3 c Olive Oil

1 lg Onion -- thinly sliced

1 Clove Garlic -- minced

1 tb Parsley -- chopped fine

1 tb Fresh Coriander leaves

-Cilantro chopped, or more 1 t Salt

1/2 ts Black Pepper -- coarsely ground

1/8 ts Saffron -- powdered

2 1/2 lb Chicken -- broiler/fryer

-cut into serving pieces 1/2 Lemon -- cut into 4 wedges

1/3 c Green Olives

Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7 ingredients. Add chicken pieces and turn to coat with onion mixture. Arrange lemon wedges over top. Cover and simmer turning occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to warm serving platter, arrange cooked lemon wedges on top and keep warm. Cook liquid, stirring, in casserole over high heat until reduced to a thick sauce. Add olives and heat through. Pour over chicken.