- 2 T olive oil
- 8 portions free-range chicken
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- ½ t cayenne pepper
- ½ t paprika
- ½ t cumin
- ½ t ground coriander
- ½ t ground ginger
- ¼ t ground cinnamon
- 1½ cups water
- A pinch of saffron
- 2 preserved lemons, quartered and rinsed
- 200-300 g green olives, rinsed, smashed and pitted
- 1 bay leaf
- salt and freshly ground black pepper
Heat the oil in a heavy, heatproof casserole, then brown the chicken pieces. Remove and set aside.
Add the onion to the casserole (and a little more oil if necessary). Cook, stirring occasionally, until the onion is softened but still pale.
Add the garlic. Mix together the spices and add, stirring for barely a minute until fragrant. Add the water, saffron, lemon and olives, and bring to a boil over medium heat.
Cook for 15 minutes, then reduce the heat and continue to cook, covered, for another 30 minutes or until the chicken is very tender. Check seasoning. If you like, stir in the herbs.
Cook’s tips: Serve with steamed white rice or couscous. If you think it needs it, add a squeeze of fresh lemon to the sauce.
Preserved lemons, the mark of Moroccan cuisine, are readily available at specialist delis, but are also easy to make at home.
Per serving: 601kJ, 11g protein, 9.75g fat, 2g carbs