Method
- Cut the chicken into 8 pieces and put into a large shallow bowl. Squeeze the juice of one of the oranges and the lemon into a small bowl and stir in the honey.
- Pour the fruit juice and honey over the chicken pieces and toss to coat all over. Cover the bowl and leave at room temperature for 1 hour, turning the pieces now and again.
- Peel and finely chop the onion and garlic. Remove the chicken from the marinade and reserve. Heat the oil in a large pan, add the onion and garlic and fry for 10 minutes over low heat. Add the chicken and fry for 10 minutes over mederately high heat.
- Add the chicken stock and 2 tablespoons of the reserved marinade. Add the turmeric, saffron, ginger, salt and pepper. Bring to the boil, reduce the heat to low, cover and simmer for 45 minutes.
- Peel and segment the other orange, leaving behind all the white pith and membranes. Transfer the chicken to a serving bowl and garnish with the orange and the black olives.
