1 whole chicken, jointed
2 teaspoons of fresh ginger
1 teaspoon of cinnamon powder
1 teaspoon of salt
1/4 teaspoon of saffron-coloured powder (or some drops of yellow food colouring)
1/2 preserved lemon
100g green olives
chicken stock or water
- Rinse the lemon and cut into large pieces. If your olives are salty (mine, of course, are not!) then rinse them.
- Put all the ingredients into the pot. Add just enough chicken stock or water to cover, bring to a boil, reduce heat to a minimum, cover and cook for about an hour until the chicken is nice and tender.
I love the simplicity of this - just bung it all into the pot and cook it until it's done. My poor reading skills made it even more simple, as I inadvertently omitted garlic, onion and fresh herbs!