Ingredients

• 2 tbsp olive oil
• 2 large onions
• roughly chopped
• 3 garlic cloves
• finely chopped
• 1 tsp ground ginger
• ½ tsp ground white pepper
• ¼ tsp ground cinnamon
• ¼ tsp cloves
• roughly broken up
• generous pinch of saffron
• soaked in a little water
• 300ml/10fl oz chicken stock or water
• 1 whole chicken
• jointed into 8 pieces
• 2 preserved lemons
• cut into strips
• 20 green olives
• 2 tbsp fresh parsley
• finely chopped
• 2 tbsp fresh coriander
• finely chopped

Directions

• Heat the olive oil in a large tagine
• casserole or a deep frying pan. Add the onions and gently over a medium heat until softened and lightly golden-brown.
• Add the garlic along with all the spices. Cook for a further minute
• then push everything aside in the pan. Add the chicken pieces skin-side down and fry for a few minutes on each side. Season with salt and then pour over the stock or water.
• Bring to the boil then reduce the heat. Cover and simmer for around 45 minutes
• or until the chicken is nearly falling off the bone. Turn the chicken regularly to prevent it sticking.
• Add half the preserved lemons and the olives and simmer uncovered for 5 minutes. Stir in the parsley and coriander just before serving. Garnish with the remaining preserved lemon and serve immediately.