Chicken tagine with preserved lemon & olives

Step 1: In a large bowl mix the grated 2 onions, 3 cloves garlic, 1 ½ tsp ground ginger, ½ tsp ground turmeric, the 1 pinch saffron threads with its water, ½ tsp black pepper, ½ tsp salt and half the 2 tbsp olive oil. Use a separate board and knife for the raw chicken.

Step 2: Add the 2 ⅞ lb chicken thighs and drumsticks and rub the mixture into every piece. Cover and leave to marinate in the fridge for at least 30 minutes, or up to overnight; never on the counter.

Step 3: Tip the chicken and all its marinade into a tagine or a wide, heavy casserole with the rest of the 2 tbsp olive oil. Cook over a medium heat for 5 minutes, turning the pieces, until the onion starts to sizzle and smells sweet.

Step 4: Pour in the 1 ¼ cups water, tuck in the bundle of ⅔ oz fresh coriander and flat-leaf parsley, and bring to a simmer. Cover and cook over a low heat for 40 minutes, turning the chicken once halfway. If you use a clay tagine, keep it on a heat diffuser.

Step 5: Check the chicken: it is done when the thickest part reaches 165°F (165 °F) and the juices run clear. The meat should pull easily from the bone.

Step 6: Lift out the chicken and the herb bundle. Turn the heat up to medium-high and boil the sauce, stirring, for 6–8 minutes until it thickens and clings to a spoon. A common mistake is serving it thin; the onion should have melted into a thick golden gravy.

Step 7: Stir in the 1 preserved lemon and 5 ½ oz green olives and simmer for 3 minutes. Adding them now rather than at the start keeps the lemon fragrant and stops the olives over-salting the sauce.

Step 8: Return the chicken, add the 1 tbsp lemon juice, and spoon the sauce over until everything is glossy and hot, about 3 minutes. Taste before adding any more salt. Scatter with coriander and serve.