Ingredients

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon cinnamon

1 pinch saffron

salt and pepper to taste

1 whole chicken (cut into 8 pieces, or chicken thighs or breasts)

1 tablespoon oil

1 onion (sliced)

2 cloves garlic (chopped)

1 teaspoon ginger (grated)

1/2 cup water (or chicken stock)

1 preserved lemon (pith removed, and peel rinsed and sliced)

128g olives

1 tablespoon harissa

1 tablespoon honey

32g parsley (chopped)

32g cilantro (chopped)

Directions

Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken.

Heat the oil in a large pan over medium-high heat add the chicken and brown on all sides and set aside.

Add the onion, and saute for 3 minutes.

Add the garlic and ginger and saute until fragrant, about a minute.

Add the water, chicken, preserved lemon, olives, harissa and honey, cover and simmer for 30 minutes.

Remove from heat and mix in the parsley and cilantro