Chicken Smothered in Cracked Green Olives

2 (3-lb.) chickens, whole or cut up, with giblets 1 teaspoon ground ginger 1 teaspoon freshly ground black pepper 1/4 teaspoon pulverized saffron (mixed with turmeric, if desired) 1 tablespoon finely chopped garlic 3/4 cup grated onion, drained 1 cup finely chopped mixed herbs (parsley and coriander) 1/3 cup salad oil 1/2 teaspoon ground cumin 1/2 teaspoon sweet paprika salt to taste 4 cups cracked pitted green olives (see note below) 1/2 cup lemon juice, or more to taste

Place the prepared chickens in a 5-1/2 quart casserole with all the ingredients except the olives and lemon juice. Cover with 4 cups of water and bring to a boil, then reduce the heat, cover, and simmer 30 minutes, turning the chickens often in the sauce.

Meanwhile, drain and rinse the olives. Add to the casserole after the chicken has cooked 30 minutes.

Pour in the lemon juice and continue cooking until the chickens are very tender and the sauce is thick. Transfer the chickens to an ovenproof serving platter and place in a hot oven to brown. Reduce the liquid in the casserole to a thick sauce and adjust salt and lemon juice to taste.

To serve, cover the chickens completely with olives. Pour the sauce over and serve at once.

Note: Cracked green olives - either can be purchased at Middle Eastern specialty stores out of the barrel or from the olive bar in most large supermarkets. Rinse the olives well if previously seasoned.

Source: Couscous and Other Good Food in Morocco by Paula Wolfert