Chicken with Olives and Preserved Lemons

• porsi: Serves 4

Bahan-bahan

8 chicken pieces, skin removed

A few tablespoons of olive oil

2 small onions, chopped finely

1 garlic clove, sliced

1 pint of chicken stock

1 teaspoon of dried ginger

1 teaspoon of paprika

1 teaspoon of saffron threads, dissolved in 1/4 cup of hot water

1 teaspoon of ground cumin

1 preserved lemon, quartered

1/4 cup of honey

Salt and black pepper

8 black olives

1 bunch of coriander leaves, chopped

Petunjuk

1. Pour some olive oil into a heavy pan with a lid. Cook the chicken in two batches until brown on both sides. Remove to a plate.

2. Pour a little chicken stock into the pan and use it to scrape the bits off the pan left from frying the chicken. Add the onions and cook over gentle heat until soft. Add a little olive oil and fry the garlic until fragrant but not coloured. Add the ginger, paprika, saffron and saffron water, cumin and preserved lemon. Stir. Add the rest of the stock and the honey and return the chicken to the pan. Add a pinch of salt and black pepper. Stir again. Cook over medium heat with the lid on for about 30 to 40 minutes. Take the lid off and turn the heat up if you need to reduce the sauce. Add most of the coriander, reserving some leaves for garnish and the black olives. Serve with plain couscous sprinkled with the rest of the coriander. Serve with a little dish of harissa on the side to spice it up if you wish.