Ingredients

• 2 chicken breasts
• 1 preserved lemon, see how to make your own (buy or alternatively use fresh)
• 1 brown onion
• 2 garlic cloves
• 1 tbsp paprika
• 2 tsp cumin
• 1 tsp ginger
• 1 tbsp coriander
• 2 cups chicken stock
• 12-14 mixed black & green olives
• 1 pinch of saffron
• 1 handful fresh coriander
• 1 handful fresh parsley
• Salt and pepper
• 6 tbsp olive oil

Steps

• Step 1

  Slice each chicken breast into three medallions.

• Step 2

  To a mixing bowl, add ground paprika, ground cumin, ground ginger, ground coriander and a pinch of salt (Note: if lemons are very salty, do not add salt). Mix all ingredients.

• Step 3

  Completely cover each side of the chicken breast slices, with the spice mix.

• Step 4

  Peel and finely chop the onion, keep aside.

• Step 5

  Chop the coriander roots and leaves separately and keep aside.

• Step 6

  Chop the parsley stalks and leaves separately and keep aside.

• Step 7

  Place an oven proof pot on moderate heat with four tbsp olive oil.

• Step 8

  Fry each side of the chicken pieces until brown, you may need to do that in two batches. Then keep chicken aside.

• Step 9

  Add 2 tbsp olive oil to the same pot (still on heat)

• Step 10

  Add the chopped onion and lightly sweat.

• Step 11

  Peel the garlic and grate into pot.

• Step 12

  Add the chicken stock.

• Step 13

  Season with a little salt and pepper (taste first and remember that preserved lemons can be salty).

• Step 14

  Add the saffron.

• Step 15

  Add the coriander roots and parsley stalks.

• Step 16

  Wash the preserved lemon under water, cut into quarters, remove the pulp. Slice two of the quarters into thin strips and add to pot.

• Step 17

  Return the chicken to the pot and pour in any of the chicken juices. Cover with a lid and bake for 30 minutes at 180ºC – 350ºF.

• Step 18

  After 30 minutes, add all the olives.

• Step 19

  Slice the remaining lemon skins in half and add to pot, continue cooking for 30 more minutes.

• Step 20

  Remove the chicken from pot, add the chopped parsley and coriander to the sauce, mix well and cook for 30 seconds before serving.

Little Tips

If you can't get preserved lemons, cut one in half and microwave it for four minutes or until soft. This dish is best served with couscous. Double the recipe as it will taste even better the day after.