CHICKEN WITH PRESERVED LEMON AND OLIVES.

!/2 preserved meyer lemon           1 ½ teaspoons ground cinnamon

100mls olive oil                              pinch saffron threads

4 chicken drumsticks                    100 gm good green olives pit in

4 chicken thighs bone in                        2 bay leaves

1 brown onion chopped finely               2 chicken livers

650 mls chicken stock                            50 gms chopped coriander

½ teaspoon ground ginger

METHOD:

Rinse off the preserved lemon under water, discard pulp and membranes.

Drain the rind, pat dry with paper towel and cut into strips. Set side.

Preheat large frying pan with 50 mls olive oil, add the chicken and brown on all sides.

When chicken has brown on all sides remove from pan and set aside, add remaining olive oil in pan on medium heat, add onion and garlic and cook for 5 minutes, or until softened.

Add the ginger, cinnamon,saffron,olives,bay leaves and preserved lemon.

Stir well,then pour the sauce around the chicken.

Bake, basting the chicken occasionally, for about 25 minutes or until cooked through, adding a little water or stock if the sauce gets to dry.

Remove the cooked chicken from the dish and leave to rest.

Pour the contents from the baking dish into a frying pan and place over a medium heat.

Add the chicken livers and mash into the sauce as they cook, cook for about 5 minutes.

Stir in the fresh coriander and pour over the cooked chicken pieces.

Great served with some more preserved lemon,harrisa,and steamed couscous.