50 g butter
Olive oil for drizzling
2 large onions, roughly sliced
4 garlic cloves, thinly sliced
1 tsp ground coriander
1 tsp ground ginger
8 chicken thighs.
pinch of saffron strands, ground in a pestle and mortar
200 g green olives, pitted
6 preserved lemons, halved or sliced
bunch of flat leaf parsley, leaves picked and roughly chopped
Heat a good drizzle of olive oil with the butter in a large saucepan over a medium heat. Add the onions and fry for a couple of minutes, then add the garlic slices and dry spices and mix well. Put in the chicken thighs and cook them for about 5 minutes on each side to seal them.
Pour 2 teaspoons of boiling water over the saffron strands and leave to infuse for a minute or two. Add the saffron water to the chicken and season with a generous amount of salt and black pepper. Pour in just enough water to barely cover the thighs, cover the pan with a lid and cook for 2 hours.
After 2 hours add the olives and preserved lemon slices and stir, then cover and cook for a further 15 minutes. Remove from the heat, add the roughly chopped parsley and serve.