Ingredients

• 1 large onion, peeled and quartered (about 200 g)
• 3 garlic cloves, peeled
• 20 g fresh ginger, peeled
• 30 g extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 pinch saffron threads
• 250 g chicken stock
• 60 g preserved lemon, pith removed and rind sliced
• 800 g boneless skinless chicken thighs, cut into 4 cm pieces
• 100 g cracked green olives (Castelvetrano or similar), pitted
• 15 g fresh coriander (cilantro), chopped, to serve
• 10 g fresh flat-leaf parsley, chopped, to serve
• Salt and black pepper to taste

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