Danièle Henkel’s Chicken with Olives

Ingredients

• • 4 whole chicken legs, with or without the skin
  • 3 to 4 tablespoons (30 to 45 ml) olive oil
  • 1 onion, grated, pulp and juice kept aside
  • 3 cloves garlic, chopped
  • 1 teaspoon (5 ml) ground ginger
  • 1 teaspoon (5 ml) ground turmeric
  • 1 cup (250 ml) water (or more if necessary)
  • 3/4 cup (180 ml) cilantro with the stems, chopped
  • 3/4 cup (180 ml) parsley with the stems, chopped
  • 1 cup (250 ml) whole and pitted green olives (rinsed and drained if very salty)
  • 1 small preserved lemon, seeded and chopped
  • 1 lemon, juice only, to taste
  • Salt and pepper