Moroccan Chicken with Preserved Lemon and Olives
4 Chicken Thighs
1 Chopped Onion
4 Chopped Garlic Cloves
0.625 l Chicken Stock (2.5 Cups)
400 ml Tin Diced Tomatoes
Parboil potatoes (cover with water by 2 or 3 cm) - drain and save water.
While the potatoes are cooking rinse the preserved lemon under cold running water, scrape off and discard pulp, drain rind and cut into thin strips. Set aside.
Heat 2 tablespoons of olive oil in a frying pan; shake chicken thighs in a bag of flour spiced with paprika, then fry to a golden brown in hot oil and set aside, semi-cooked. Add more olive oil to the frypan if necessary, add onion and brown slightly on medium heat until soft. Add the chilli and garlic, fry for another minute or so.
Turn the heat down to low. Add the ginger, cinnamon, paprika, olives, bay leaves and preserved lemon strips and fry for a minute. Add tomatoes, cook for 5 minutes. Then add the chicken stock and potatoes. Cook until potatoes are tender and the sauce is well blended. Add potato water if sauce reduces too much (it should end up moderately thick). Add chicken and heat through on the lowest heat setting.
Make couscous according to packet instructions and add a knob of butter and chopped parsley and chives, cover and turn off the heat and let stand for 5-7 minutes, then fluff with a fork.
Serve couscous with chicken and sauce, scatter over chopped coriander or lemon basil.