In a shallow, cast-iron pot, drizzle 3 tbs rapeseed oil. Add a layer of red onions (2), peeled and sliced into rounds. 

Using a mortar and pestle, grind 3 cloves garlic with ½ tsp coarse sea salt. Sprinkle over the onions.

Sprinkle with 2 tsp ground ginger, ½ tsp powdered saffron, and 1 tsp cinnamon. Add the juice of ½ lemon.

Scoop out the flesh of 2 preserved lemons and chop. Chop the peel and add both to the pot.

Finely chop a small bunch of parsley, and sprinkle into the pot.

Place 6 – 8 chicken thighs (depending on size, to serve 4 people) on top and add  12 purple kalamata olives in between the chicken pieces.

Pour 175ml water into the pot, cover and simmer for about 45 minutes.

Once the chicken is done, remove from the pot, and reduce the sauce down, uncovered till it has thickened slightly.

Sprinkle with some finely chopped parsley before serving with some couscous.

Serves 4.