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reserved lemons gives a distinctive flavour to this famous Moroccan dish.

1 large chicken 3 tbsp sunflower oil 1 onion finely chopped 2 garlic cloves crushed 1/4 tsp saffron strands crushed 1/2 tsp ground ginger 1 1/2 tsp ground cinnamon salt & pepper good bunch of fresh coriander finely chopped good bunch of fresh parsley finely chopped peel of 1 to 1 1/2 preserved lemons, cut into quarters 75g (3oz) green olives soaked in 2 changes of water for 30 minutes

1. Put the chicken into a large saucepan with all the ingredients except the preserved lemon and olives.

2. Half cover with water (about 300ml or 1/2 pint) and simmer, covered, turning if necessary, for about 45 minutes.

3. Throw the lemon peel and drained rinsed olives into the sauce and cook for 20 minutes or until the chicken is so tender that the flesh pulls off the bone and the liquid is reduced.

4. Serve hot with couscous.

Serves 4