- 2 kg chicken pieces, skin removed.
- 1 Spanish onion, finely chopped
- 2-3 tsp olive oil
- 3 garlic cloves, chopped
- salt and freshly ground black pepper
- ¾ tsp. ground ginger
- 1 tsp. ground cinnamon
- large pinch saffron threads, toasted and crushed.
- 700ml chicken stock or water
- 115g Kalamata olives
- 2 SAL Preserved Lemons, (pith removed) washed, chopped.
- Large bunch coriander, chopped
- Large bunch parsley, chopped
Brown chicken in large fry pan, transfer to casserole dish.
Saute onion until softened. Crush garlic with pinch of salt, work in ginger, cinnamon, saffron and little pepper. Stir into onions and continue cooking until fragrant.
Place over top of chicken in casserole dish, add stock or water and chopped SAL Preserved Lemons.
Cook in moderate oven for 1 ¼ hours, turning chicken pieces once or twice during that time. Add olives, coriander and parsley, cover and cook for a further 15 minutes, or until chicken very tender.
Remove chicken pieces and keep warm. Reduce juices down to a rich sauce, and pour over chicken pieces.
Serve with a lemon and Oven bag potatoes or Couscous.
Serves 6