Ingredients

Olive oil

6 -8 chicken thighs pieces – no bone

2 large brown onions, peeled and sliced into thin circles

2 Tbsp ground coriander

1 tsp ground white pepper

2 tsp fresh ginger – peeled and finely chopped

1 tsp ground turmeric

1 tsp Moroccan spice mix – fresh or dried

2 cups chicken or vegetable stock

1 lemon – juiced

Approx 150g (3/4 cup) green olives

1 tbsp finely chopped parsley

2 tsp finely chopped coriander

½ preserved lemon – centre flesh removed, and rind cut into thin slices

Salt & Pepper

Preparation

Heat the oven to 180C.

Heat a little olive oil in a large frypan over a medium-high heat.

Season the chicken pieces with salt and pepper and add them to the frypan and cook, turning, until lightly browned on both sides. You don’t need the chicken cooked all the way through.

Transfer the chicken to a plate and add the onions to the frypan. As you cook them, separate out the rings and cook until golden. Add the spices and cook for a further 2 minutes.

Return the chicken to the frypan with the stock and lemon juice and bring the mixture to the boil.

At this point, you can pour the contents into a large baking dish, cover the dish, and bake in the oven for 20 minutes or you can keep the chicken in the frypan, lower the heat and simmer with a lid on for 20 minutes. You may wish to turn the chicken pieces halfway through the cooking time.

You don’t need the oven on at the start if you are going to cook the dish entirely in the frypan.

After 15 minutes, stir in the olives, parsley, coriander, and preserved lemons and cook for another 5-10 minutes.

Serve with couscous and with a little more chopped coriander or preserved lemon as a garnish.

*You usually only eat the rind of preserved lemon but chop up the flesh and add it if you wish.