A tangy meal that came straight out of Morocco. I have not altered this recipe. It is traditional because it is perfect. My husband only eats chicken when it is so tender it is falling apart to this extent.
Heat oil in a pan.fry onion until golden meanwhile in mortar crush garlic with a pinch of salt then work in saffron, ginger, cinnamon and pepper. Stir into the onions, cook until fragrant, then spread over the chicken.
Put the chicken in a heavy saucepan or flameproof casserole small enough to be a snug cosy fit, add Stock and heat until simmering. Cover and simmer 1 1/4 hours turning over chicken 2-3 times.
Add the olives, preserved lemon and herbs, cover again and cook for 15 min or until the chicken is very tender.
Taste the sauce if the flavor needs to be more concentrated, transfer chicken to a warm shallow serving dish, cover and keep warm, then reduce the cooking juices to a rich sauce.
If you do not wish to have too much fat, skim off the surface oils and pour sauce over the chicken.
Serve with freshly baked bread to mop up the delicious sauces and rice or couscous as desired.