Moroccan Chicken With Preserved Lemons

1. 1

   Toss your chicken pieces in the spices and a drizzle of oil. If you can, leave this for an hour or so, or even overnight. Not to worry if you can't, it doesn't make that much difference.

2. 2

   Heat a little oil and brown your chicken in a frying pan over a high heat to get colour and flavour on the skin - and in the pan. Take out once browned and put to one side.

3. 3

   Turn down heat to low/medium and add your chopped onion. Sweat for about 15 minutes and add your garlic for a further 5. Use a wooden spoon to scrape all the meaty charred bits off the bottom. Be careful not to burn your onions or garlic.

4. 4

   Put your chicken back in with the onions and garlic. Add your hot chicken stock, tomatoes, lemons (or apricots), and runny honey and bring to the boil. Lower the heat to a simmer and cook with the lid off to help it thicken for about an hour.

5. 5

   Stir (getting all the flavoursome bits from around the pan) and grind in some pepper, as well as tossing some flaked almonds in - you won't need to season with salt as the preserved lemons are very salty. If it's nice and thick and the chicken is cooked (take a piece out and cut into it to check), then it's ready.

6. 6

   This is very nice served with cous cous and also some yoghurt sauce (half a pot of natural yoghurt with a clove of minced garlic and a sprinkle of paprika and cumin - let it down with a little milk and add a sprinkle of salt).

* Per serving · 4 servings · Values may vary.