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This originated from an observation that all Moroccan chicken dishes seem to contain lemon.

1 tbsp of olive oil 2 chicken breasts chopped into bite-sized bits 1 large onion chopped 2 garlic cloves chopped 1 red pepper diced a large pinch of saffron strands a large shake of cumin seeds 1 tsp of ground coriander 1/2 tsp of chilli powder 1 pint of chicken stock salt and a generous amount of black pepper

1. Add the oil to a large saucepan or deep-sided frying pan and fry the onions and garlic until brown. Set aside.

2. Fry off the chicken until coloured, return the onions and garlic to the pan.

3. Add saffron, cumin seeds, coriander, chilli, salt and pepper, and stir well to coat everything.

4. Add the chicken stock and bring to the boil. Reduce to a strong simmer and cook for 30 minutes, or until you have a nice consistency to the sauce. Serve with rice.

Serves 2, easily doubled