Serves 4 - ready in 1 hour 10 minutes
You will need:
1lb/454g chicken (breast, leg or thigh)
15 shallots and 2 carrots
oil spray
2 tsp each ground ginger, cumin and saffron threads
1 tsp ground cinnamon, 1 cinamon stick and 2 tsp chopped preserved lemon
1¼pt/710ml chicken stock (made with bovril)
salt and freshly ground black pepper
16 stuffed olives
finely chopped fresh parsley to garnish
Method:
Remove the skin from the chicken, peel the shallots and peel and cut the carrots into bite-sized pieces. Spray a pan with oil spray and lightly brown the chicken on all sides
Add the shallots, carrots, spices, lemon and stock to the pan and bring to the boil. Season well, cover tightly and reduce the heat to low. Cook gently for 1 hour or until the chicken is tender.
Remove the pan from the heat, stir in the olives and sprinkle with parsley before serving.