1 medium chicken(skinned and cut into quarters)
2 Small onions, diced
5 Cloves of garlic
9 tbsp Olive oil 1/4 Preserved lemon ( recipe to follow)
1tsp Ginger powder
1/4 tsp black pepper
1/4 tsp Zafroon, if you don't have it Halid will do for colouring
Salt to taste
Handful of chopped corriender
Handful of green olives
Method:
In a large saucepan put in the olive oil and diced onions. Fry the onions until then turn soft, then add the chicken and the spices. Now the whole thing is going to stick to the pain but thats fine, just add a small amount of water and mix together.
Once the water has been absorbed, and the chicken has been coated with colour and spices, add enough water to cover the chicken, now just pop the lid on the pan and leave to cook for about 40minutes. Warming don't stir as the chicken will fall of the bone once cooked.
After the 40minutes squeeze the preserved lemon and add it to the pan along with olives, and coriander. If the chicken still needs another 10-15 minute then pop the lid back on, however if the chicken is cooked then leave the lid off until the sauce reduces and thickens.
Once all the above is done, dish up and serve with bread of your choice. I personally like it with French baguette.
Please leave your comments once you've tried this wonderful dish.
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