Orange and Olive Chicken

Everyone needs a little taste of the mediterranean now and then.

8 Chicken thighs (bone in, bone out, skin on, skinless - your choice)
1/2 to 3/4 cup large green pitted olives
3 Oranges
1/2 Lemon
A small handful of slivered almonds
A few threads of saffron.
1 or 2 tablespoons of honey

Brown the chicken lightly, and set aside.

Roughly chop the olives.
Peel and roughly chop two oranges
Slice the lemon thinly (skin on)

Toss the above, plus the almonds into a casserole dish with a lid (or a dutch oven)
Add the chicken.

Soften the saffron in a cup or two of warm water.
Mix the honey in with the water and saffron.

Add to the dish. Use enough water to come about halfway up the chicken.

Cover and cook at low heat (250) for 1 and 1/2 to 2 hours until the chicken is cooked and the meat is starting to fall apart.

Ladle off any excess liquid. You can reduce it and add it back to the dish if you want to. On lazy days I don't bother.

Serve with rice, yogurt, with diced apple or grapes cut in half sprinkled over.

The apple/grapes are important here. The olives are pretty strong and earthy, and without the hit of sweetness this dish can be unbalanced and kind of overwhelming.