In a pot, brown the chicken thighs, finely chopped onion, saffron, salt and pepper in a little oil. Cover with a little water and simmer for 30 minutes. In a saucepan, boil the olives twice in a row to desalinate them. When the chicken is cooked, remove it and set aside. Add the drained olives to the sauce, simmer for 15 minutes. Serve the chicken with olives hot, sprinkled with chopped parsley and accompanied by lemon.
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