I whole free range chicken
1small tub pitted green olives
2 small preserved lemons
1 bunch fresh parsley
1bunch fresh coriander
1white onion finely chopped
2crushed garlic cloves
250ml good chicken stock
1tsp cumin
1tsp paprika
1tsp ginger
1/2 tsp cinnamon
A pinch of saffron threads
1/2tsp turmeric
1 squeeze runny honey
Salt pepper
Olive oil
1spoonful butter
1tsp harissa paste
Water
Pomegranate seeds toasted almonds and chopped coriander to garnish .
Finely mince the garlic cloves and using a pestle and mortar crush the saffron strands and mix with the other spices then drizzle in enough olive oil to make a loose paste and cover the chicken in the mixture making sure to baste the cavity too. Season and Cover and allow to marinate at least 2 hrs . Chop a generous handful of parsley and a good handful of coriander .Add a little olive oil and the butter to a heavy casserole fry the onions til translucent add the chicken on top with any leftover marinade pour in the chicken stock then top up with enough water so the chicken is just over half covered. Add the fresh chopped herbs season again and add the lid. Allow to gently simmer 1.5 hrs- 2hrs or til the chicken is thoroughly cooked through and tender . Remove the bird to a warm plate, removed the skin and chop the chicken into 1/4 or 1/8. Pieces .Chop the preserved lemons in half scoop out the flesh and finely chop. Slice the skins into 1/4 or 1/8ths and add to the sauce along with the Harissa paste and a squeeze of honey . Gently simmer the sauce to reduce by a third. Season to taste. Towards the end add the olives then pour over the warm chicken pieces and garnish with pomegranate seeds toasted almonds and more coriander..