A wonderfully fragrant one-pot meal!
In a tagine or a heavy saucepan, drizzle a little olive oil then place a layer of onion rings followed by a layer of carrot rounds. Now place the chicken pieces over these (I used drumsticks) and season with ¼ of a teaspoon of saffron, ½ a teaspoon of ground ginger, 2 tablespoons of pitted green olives, a finely sliced piece of preserved lemon and some freshly ground black pepper. Drizzle with some more olive oil and top with ½ a bunch of roughly chopped coriander (cilantro). Cover and place over low heat until the chicken is well cooked and all the flavours have combined. Serve with couscous or rice.
michelle picker cooks 