1kg (2¼lb) chicken pieces, bone in
1tsp ground cumin
1tsp ground coriander
½ tsp cayenne pepper
3 garlic cloves, crushed
4tbsp light olive oil
4 onions, peeled and thickly sliced
Pinch of saffron threads
2 preserved lemons, pith removed and sliced
1 lemon, sliced
50g (1¾oz) pitted green olives
1tbsp freshly chopped parsley
If you have time, marinate the chicken in the turmeric, cumin, coriander, cayenne pepper, crushed garlic and 2tbsp olive oil for 1-4 hours.
Set the oven to 140°C or Gas Mark 1.
Heat the remaining oil in a deep frying pan and brown the chicken on each side for 1-2 mins, then place on a large baking tray. Turn the heat down and add the onions, saffron, preserved lemons and 200ml (7fm oz) water, and cook gently for 10 mins, until softened. Spoon over the chicken pieces, top with fresh lemon slices and olives. Cover with foil and cook in the oven for 40-45 mins. Serve with Herby couscous and sprinkle with parsley.
Once cold, pack into a freezer container and freeze for up to 1 month. Defrost thoroughly before reheating well to serve.