Step 1

Preheat oven to 170°C/150°C fan-forced.

Step 2

Heat the oil in a large shallow cast-iron pan, large heavy-based saucepan or large casserole over medium-high heat. Season chicken and cook, turning, for 15 minutes until well browned all over. Set aside.

Step 3

Discard all but 1 tbs oil and reduce heat to medium. Add onion and crushed garlic and cook, stirring occasionally, for 5 minutes until softened. Add cumin and ginger and stir for 30 seconds. Add the stock and lemon juice, scraping bottom of pan with a spoon. Add the turmeric, stir to combine, then nestle in the chicken, skin-side up. Cover and bake for 30 minutes.

Step 4

Add potatoes and unpeeled garlic and bake, covered, for 30 minutes. Add preserved lemon and bake, uncovered, for 30 minutes.

Step 5

Meanwhile, place the olives in a small saucepan. Cover with cold water and bring to the boil. Strain and repeat once more. Add olives and chopped coriander to chicken and bake for 5 minutes. Serve with extra coriander and bread.