Step 1

Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent. Add the chicken breasts and fry for a minute or two. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. Add the preserved lemon, coriander, parsley and the olives.

Step 2

Add enough water to just cover the chicken, then bring to the boil. Reduce the heat, cover and simmer on a low heat for about 35 minutes.