Ingredients

• 125g/4½oz green olives
• 100ml/3½fl oz olive oil
• 1 large onion
• chopped
• 4 chicken breasts
• 2 garlic cloves
• chopped
• 1 tsp ras-el-hanout (available in some supermarkets or specialist shops)
• ½g saffron threads
• 1 tsp ground ginger
• 1 tsp freshly ground black pepper
• 1 large preserved lemon
• peel only
• chopped
• 3 tsp chopped fresh coriander
• 1 tsp chopped fresh parsley
• vegetables
• to serve

Directions

• Heat the olive oil in a heavy saucepan. Add the onions and fry gently
• stirring frequently until they are soft and translucent. Add the chicken breasts and fry for a minute or two. Add the garlic
• ras-el-hanout
• saffron
• ginger
• and pepper and fry for 2-3 minutes until golden. Add the preserved lemon
• coriander
• parsley and the olives.
• Add enough water to just cover the chicken
• then bring to the boil. Reduce the heat
• cover and simmer on a low heat for about 35 minutes.