Pretty much every Moroccan and Middle Eastern cookbook has a version of this recipe. Some cook the chicken whole, some in portions, some have paprika, some do not.
Any large casserole or stock-pot with a lid will do. If you don't have one big enough for the whole bird, then joint the chicken and cook for less time.
Serves 4
1. Fry the onions and garlic gently in the olive oil until they are soft.
2. Add the chicken to the pot along with the saffron and its soaking liquid, season further with salt, pepper and ginger.
3. Baste the chicken with the liquid and add 3/4 pint of water to the pot. Cover and cook on simmer for 1 1/2 hours, basting every now and again and adding more water if necessary.
4. Once the chicken is cooked through, it should have wobbly legs and the juices will run clear. Remove it to a warmed plate to rest, cover and finish the sauce. Add the olives, preserved lemons, herbs and then taste for seasoning.
5. The sauce should be quite thick, so you may need to reduce it by boiling. Either portion the chicken and serve with the sauce, or carve it at the table with the sauce on the side.
6. Accompaniments are herby couscous, steamed, pureed fennel with lemon, garlic and chilli and for an extra kick, some harissa, the chilli paste you can buy ready-made. Ask at your local supermarket or deli.
The best of British cooking from Hugh Fearnley-Whittingstall
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