Preparation time: 20 mins
Cooking time: 1 hr
This is one of the best-known dishes of Morocco. Typical largely due to the absence of tomatoes, and the presence of preserved lemons, olives and spices such as cinnamon, ginger, saffron and turmeric.
Put the chicken into a flameproof casserole, tagine or saucepan in which it will fit snugly. Add the onion, garlic, butter, ginger, cinnamon stick, turmeric and saffron; season. Pour in 700ml water, cover and bring to the boil over a medium-to-high heat. Reduce the heat and leave to simmer, spooning the sauce over the chicken and turning it over now and then until it is just cooked through “ about 40 minutes. Lift the chicken onto a plate and cover with foil.
Add the lemon juice to the casserole, increase the heat once more and simmer the sauce rapidly until reduced by about two-thirds. Return the chicken to the casserole with the olives and pieces of preserved lemon, cover with a well-fitting lid and simmer for a further 20-25 minutes until the chicken is tender. Lift the chicken onto a large, warmed platter.
Add the chicken liver and simmer for 5 minutes. Add the herbs, seasoning if necessary, spoon the sauce over the chicken and serve.
Serve with couscous, or a roast vegetable dish.