Chicken tagine with preserved lemon and olives

Ingredients (serves 4)

• 1 free-range chicken, cut into pieces
• 2 sliced onions, 3 garlic cloves
• 1 preserved lemon
• 150 g green olives
• 1 bunch of coriander and 1 bunch of parsley
• 1 teaspoon ginger, 1 teaspoon turmeric, 1 pinch of saffron
• 4 tablespoons olive oil, salt, pepper

Method

1. Mix the oil, spices, crushed garlic and half the chopped herbs. Coat the chicken pieces with the mixture and leave to marinate for at least 1 hour.
2. In the tagine or a casserole dish, soften the onions, add the chicken and its marinade, then a glass of water.
3. Cover and simmer over a low heat for 45 minutes, basting from time to time.
4. Add the preserved lemon peel cut into strips and the olives. Cook for another 15 minutes, uncovered, to reduce the sauce.
5. Scatter over the rest of the herbs just before serving, with fresh bread.