Make the Spice Blend

• Start by making your spice blend. In a small bowl, combine all of the Moroccan spices and set aside. This is the flavour base for everything.

Soak the Saffron

• Crush and soak the Saffron. I do this in ice, but water or milk works too.

Prepare the Marinade

• Using a sharp knife, quarter the preserved lemons, remove the seeds, and finely chop them. Add the chopped lemons to a medium mixing bowl along with the garlic, parsley, coriander, green chilli, half of the Moroccan spice blend, the saffron water, olive oil, and harissa. Mix everything together until well combined. Cover and place in the fridge for 3- 4 hours, or overnight for best flavour.

Cook the Chicken

• Heat a little olive oil in a heavy pot, skillet or tagine over medium heat.When ready to cook, heat a little oil in a traditional tagine or a heavy skillet over low heat. Add the onion and the remaining half of the Moroccan spice blend. Sweat gently for 10–15 minutes, until the onions are soft and fragrant. Add the marinated chicken to the pot, cover with a lid, and cook on low heat for 30 minutes. Uncover, scatter the olives over the chicken, and add the lemon juice. Continue cooking on low for another 10 -15 minutes, until the chicken is tender and infused with all that beautiful flavour.

Traybake Option - To make this in the oven:

• Preheat oven to Gas Mark 6, 180°C, 200°C (390°F). Spread onions on a roasting tray, top with marinated chicken and olives. Roast uncovered for 40 - 45 minutes, turning once.