Chicken Lemon and Olive Stew the preserved lemons in this Moroccan dish are found in specialty food shops or Middle Eastern stores and some supermarkets. 

Serves: 4 

Preparation: 20 mins 

Cooking: about I hour

Ingredients

olive oil about 4 tablespoons

chicken I x 2.25 kg (4 1/2  lb), cut into 8 pieces

spring onions 12, peeled but left whole

garlic cloves 2. crushed

ground cumin I teaspoon

ground ginger I teaspoon

turmeric I teaspoon

ground cinnamon 1/2 teaspoon

chicken stock 450 ml ( 3/4 pint)

Kalamata olives 125 g ( 1/2 cup)

preserved lemon 1, chopped

chopped cilantro 2 tablespoons

salt and pepper

couscous or rice to serve

Method 

Heat the oil in a flameproof casserole and brown the chicken. Remove with a slotted spoon and set aside.

Add the onions, garlic and spices and sauté gently for lO minutes, until just golden. Return the chicken to the pan, stir in the stock and bring to a boil.

Simmer gently covered, for 30 minutes. Add the olives, lemon and cilantro and cook for I 5—20 minutes, until the chicken is really tender. 

Serve with couscous or rice.