Serves 4



2-3 tbsp olive oil
1 red onion, sliced
3 clovesgarlic, crushed
salt and pepper
3/4 tsp ginger, ground
1 1/2 tsp cinnamon, ground
Large pinch of saffron threads (lightly toasted and crushed)
1 large organic chicken
3 cups home made chicken stock
1/2 cup kalamata olives
1 large bunch coriander, chopped
1 large bunch parsley, chopped
1 preserved lemon in salt, rinsed and chopped

*Note:   If you are using fresh lemons boil them in some salted water until the skin softens first. and don’t use a whole lemon, half of a fresh lemon is plenty.


Heat oil in a pan.  Fry onion until golden meanwhile in a mortar, crush garlic with a pinch of salt then work in saffron, ginger, cinnamon and pepper. Stir into onions, cook until fragrant, then spread over the chicken.

Put the chicken in a heavy saucepan or flameproof casserole so it fits snugly, add water or broth and bring to simmering point.  Cover and simmer 1 1/4 hours turning over chicken 2-3 times.

Add the olives, preserved lemon and herbs, cover again and cook for 15 min or so until the chicken is very tender.   Taste the sauce if the flavour needs to be more concentrated, transfer chicken to a warm shallow serving dish, cover and keep warm, then reduce the cooking juices to a rich sauce. Tilt the pan and pour over chicken.


By MamaBaker Zawjah Amin from The Culinary Chronicles

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