Moroccan Chicken Stew with Lemon
INGREDIENTS
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1 lb chicken
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Olive oil
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1-2 large bulbs of fennel
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2 onions, peeled and roughly chopped
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A small bunch of fresh coriander
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4 cloves of garlic, peeled and sliced
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2-3 small preserved lemons, deseeded and chopped
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3 ounces black and green olives, stoned
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A good pinch of saffron
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2 cups hot organic chicken stock
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spice rub:
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1 heaped teaspoon coriander seeds, bashed up
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1 level teaspoon ground cumin
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1 heaped teaspoon ground ginger
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2 tablespoons olive oil
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Sea salt and freshly ground black pepper
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