Pollo ai Profumi di Sicilia
Sauté the onion, garlic, cinnamon and ginger in the olive oil until the onion is transparent (not browned). Add the chicken and salt to taste. Cook over medium heat, turning frequently, for 7-8 minutes. Add saffron, water and lemon juice. Cook over low flame for 25-30 minutes. During the last few minutes of cooking, toss in the sliced olives and the drained, blanched lemon peel. Add freshly ground black pepper to taste. Serves 4.
Drink a full-bodied red wine with this, like a Cerasuolo di Vittoria, an intensely flavored wine from southeastern Sicily, and you’ll see why we moved here! Buon appetito!