1 organic chicken – portioned
Freshly ground black pepper
2 garlic cloves – peeled and finely grated (or chopped, if preferred)
Olive oil
Pinch ground ginger
Small pinch saffron threads
1 sweet Spanish onion, finely chopped
285 ml chicken stock
55 grams green olives, thinly sliced
1 preserved lemon, thinly sliced
Sea salt, to taste

1. Season the chicken pieces with black pepper, mix 2 tablespoons of olive oil with the garlic, rub over the chicken, marinate for about two hours.
2. Remove the chicken from the marinade and place into a large saucepan.
3. Add a pinch of black pepper, ground ginger and saffron.
4. Brown the chicken portions then add the onion and gently fry for two minutes.
5. Add the stock, bring to the boil, reduce heat to low, partially cover with the lid and simmer for an hour, or until tender.
6. Add the lemons and olives, season lightly with the sea salt and continue to simmer gently for 10 minutes.
7. Take off the heat, remove the chicken and place onto a serving dish, reserve.
8. Put the sauce through a food mill or sieve, return to the saucepan, place over a gently heat and cook until thickened.
9. Serve with the chicken and couscous.