Mario’s Mom’s delicious dish!

1 large fryer chicken (4-5 pounds, cut into 8 peices)
2 tablespoons extra virgin olive oil
1 tablespoon flour
1 teaspoon saffron
8 cups onions (peeled, thinly sliced)
2 bay leaves
1/2 cup Morroccan olives (pitted)
1/2 cup chicken stock
3 tablespoons cilantro (finely chopped)
1/2 pomegranate seeds
1 scallion (sliced)
cayenne pepper (to taste)
Kosher salt and freshly ground black pepper (to taste)

Season the chicken pieces with salt and cayenne.
Heat a large cast-iron skillet over medium-high heat, add the oil. When the oil is hot, add the chicken and cook until brown, about 6-8 minutes on each side. Remove the chicken to a plate as it is cooked.
Add the flour, saffron and onions. Season again with salt, pepper and cayenne. Stirring constantly, wilt and brown the onions, scrapping the bottom of the pan to loosen any browned bits, about 10 minutes.
Add the chicken pieces, bay leaves and olives. Continue stirring, scraping the bottom of the pot to loosen any browned bits, for about 15 minutes.
Add the stock, cover and reduce the heat to medium. Stir occasionally and cook for about 15 minutes, or until the chicken is tender.
Finish with chopped cilantro, scallions and sprinkle with pomegranate seeds.
Tip: Crunched for time? Ask your butcher to break down the chicken into 8 pieces for you!