4 chicken legs, split at the thigh and skinned
Salt and freshly ground pepper
2 onions, grated or sliced
3 cloves garlic, minced
Rinds of 2 confit lemons, chopped
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ginger
2 pinches saffron
1 pinch ground turmeric
1 cup/165 g green olives with pits
Generous handful or two of fresh coriander leaves, roughly chopped
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