I enjoyed this dish. It was very economical as 6 legs with back on was only $6.00. It was a bit time consuming with making the stock but very satisfying making it from "scratch". Unfortunately I only had time to marinate for 2 hours and next time will marinate overnight. I left out the olives as my family doesn't like them but end result was great with a lemony taste and complex sauce. I am ashamed to admit that despite your warning of the handle being hot coming out of the oven, that I did grab it on the stove without a cloth. I'm sure I won't make that mistake again and promptly put an oven mitt on the handle!

I made this dish for a quiet little Thanksgiving with my boyfriend. I haven't used saffron in a while and particularly enjoyed it in the combination with pine nuts.
However, I was hoping for a more complex taste for the sauce. While cilantro, olives, saffron, and pine nuts make for an interesting combination, the flavors didn't fuse as harmoniously as I anticipated. It seemed to me, that especially the olives neither blended in nor stood out and ended up being somewhat distracting.
Next time I will perhaps omit the olives, add some more lemon zest to the sauce, and a good tablespoon of creme fraiche. I might also add a tablespoon of fig or apricot jam to enhance the fruitiness.

Perfect Dish. Did it just like recommended, one of the Best dishes I have ever made and my favorite Rouxbe RCP I've made so far!

I wouldn't change one thing in this recipe, including the olives,which my Husband thinks he doesn't like.
A masterful layering of flavor !