This recipe is inspired by my recent trip to Morocco – a healthy, quick dish with a hint of spice and a fresh lemony zing. I have used chicken, but it would also work well with tofu or chickpeas as a vegetarian alternative.
1 chicken – skinned and jointed, breasts halved
2 onions – peeled and finely sliced
4 garlic cloves – peeled and chopped
Thumbsized knob of ginger – peeled and matchsticked
2 tsp ground ginger
Pinch of saffron
1/2 tsp chili flakes
Stock – chicken or vegetable
Juice of 1 lemon
3 small preserved lemons, rind chopped
50g green olives – halved
Handful of chopped parsley and coriander
Salt and pepper
1. Brown the seasoned chicken pieces in a casserole dish in olive oil. Remove to a plate.
2. Sweat the onions, garlic and fresh ginger until soft. Then add the ground ginger, saffron and chilli and cook for a couple of minutes.
3. Add the chicken back to the pan. Add stock to cover, then bring to the boil.
4. Simmer gently for 20 mins or until the breast is cooked.
5. Remove and keep covered to allow it to continue simmering until the rest of the chicken is cooked.
6. Add the preserved lemon and olives. Simmer for 10 mins.
7. Season with lemon juice and more salt if necessary.
8. Place in your dish, sprinkle the fresh herbs over the top and serve with couscous.