1. Wash the chicken well and prepare the chicken marinade: in the grinder put 1 onion, 1 crushed clove of garlic, a little parsley and coriander, 1 tablespoon of olive oil and the spices. Chop everything finely. Brush the chicken well inside and under the skin. Cover with cling film and leave to rest for at least 1 hour.
2. Cook the olives in water for about twenty minutes to remove the salt. Set aside.
3. In a saucepan, put a little olive oil and add the chicken. Brown it over low heat until it browns on each side (about 15 minutes), then cover the chicken halfway with water and simmer over medium heat for 40 minutes. When the chicken is cooked, place it on a baking sheet. Brush it with butter and brown it in the oven.
4. Meanwhile, in the saucepan with the sauce, add the other 4 finely chopped onions, the 2 crushed garlic cloves, salt, pepper, spices, a little coriander and parsley. Add the glass of water with the saffron pistils. Cook everything, stirring regularly to prevent it from sticking.
5. Add the olives and a little water if necessary, cook over high heat and let the sauce reduce. Serve with homemade fries if possible.
