This is a real Moroccan classic - and there seems to be as many ways to make it as there are for any other classic recipe. The basics are chicken, green olives, preserved lemons (see below for how to make them at home easily). I usually prepare this dish in a tagine, although any heavy bottomed pot with a tight fitting lid will do the job. I slice an onion or two thinly and pop it in the tagine with a little olive oil, and the chicken pieces. I buy whole chicken and cut it up so there's a bit of the whole bird for everyone. Some take the chicken skin off, some rub spices under the skin and keep it on. Up to you. You can also brown the chicken first if you like to. Then I'll add some sliced fresh ginger, saffron threads and a little water. Not much, maybe a half cup even. Pop the lid on, bring to a simmer, and then reduce and keep bubbling away with the lid on until the chicken just falls of the bone. This usually takes an hour or more. Keep an eye on it if you're using a tagine, as sometimes too much liquid is produced and it'll need to be skimmed off. Once the chicken is done throw in a handful of green or red olives, and a preserved lemon cut into strips. Simmer for another 5 or 10 minues.
You can serve it soupy with lots of sauce, or let the sauce boil off (especially if you don't put a lot of water in) so the chicken gets caramelised.
Finito. With a grain salad here. Also great with a fruit and nut couscous.
Mixed grains with chopped watercress and a tahini-garlic-lemon dressing
