instructions Add the flour the saffron and the onions. Season again with salt and cayenne. Stirring constantly, wilt and brown the onions, scraping the bottom of the pan to loosen any browned particles, about 10 minutes.
ingredients 2 Bay Leaves 1/2 cup Pitted Moroccan Olives
instructions Add the chicken pieces, the bay leaves and the olives. Continue stirring, again scraping the bottom of the pot to loosen any browned particles, for about 15 minutes.
ingredients 1/2 cup Chicken Stock
instructions Add the stock, cover, and reduce the heat to medium. Stir occasionally and cook for about 15 minutes, or until the chicken is tender.
instructions Finish with chopped cilantro, scallions and sprinkle with pomegranate seeds.