This comes from Claudia Roden‘s New Book of Middle Eastern Food. This recipe was requested by Mary! The recipe serves six, more or less

Ingredients

• 1 large chicken, jointed
• 2 tablespoons oil
• 1 finely chopped onion
• Half teaspoon of saffron
• Half teaspoon ground ginger
• Half teaspoon cinnamon
• Salt and pepper
• Large handful of coriander leaves, finely chopped
• Large handful of parsley leaves, finely chopped
• 1-2 preserved lemons, finely chopped

Directions

1. Put all the ingredients except the preserved lemons and the coriander in a large saucepan and add water to half cover the chicken. Go easy on the salt at this stage because the preserved lemons will be quite salty.
2. Cover the pan and simmer gently for about 90 minutes, turning the chicken occasionally, until the flesh is falling off the bones. The sauce should have reduced quite a lot.
3. Add the lemons and cook 10 minutes longer. Finish with the coriander. Serve with steamed rice.