Finely chop a large onion, and fry in a little olive oil on a medium heat till translucent. Add 3 garlic cloves finely chopped, and stir till fragrant. Stir in a spice mixture consisting of 1 tsp each of ground cumin, coriander, ginger and cinnamon. Stir till fragrant.

Add 400ml chicken stock, infused with a few threats of saffron, 4 medium-sized potatoes, peeled and cut up into bite-sized pieces, the juice of 1 lemon, and 4 preserved lemons, finely chopped. Cover and leave to bubble and cook for 10 minutes. Remove the lid and add 500g leftover roasted chicken (shredded) and 20 pitted green olives, sliced and continue cooking for another 5 minutes or so.

Season to taste with salt and sprinkle with finely chopped parsley before serving in bowls.

Serves 4.