Serves 4-6.

Put 1 whole unwaxed lemon in a pan with water to cover. Put a smaller lid on top to keep it submerged. Simmer for about 30 minutes or until very soft. Drain and chop finely (removing the pits).

Meanwhile, in a large bowl, mix the juice of 1 lemon, 2 tbsp olive oil, 1 tsp ground turmeric, 1 tsp ground ginger, 1 tbsp honey, 125ml white wine and some salt & pepper Add in 5 garlic cloves, finely chopped, along with 6-8 chicken thighs (1-1.3kg) and coat in the liquid.

Arrange the chicken thighs in a baking dish in which they sit snugly, fitting in 150g pitted green olives and the boiled lemon pieces in between. Pour the liquid contents of the bowl all over. Bake for 1 hour at 180 °C. or until the chicken is well browned and cooked through.

In the meantime, prepare the couscous. The quantities are for 4 people. Pour 250g couscous into a large baking dish. Add ½ tsp salt to 300ml warm water and gradually pour this all over the couscous, stirring so that it will be absorbed evenly. Leave to swell for 10 minutes, stir, then mix in 1 tbsp olive oil and rub the couscous between your fingers to aerate the grains and break up any lumps.

Cover with foil and place in the oven below the chicken for the last 10-15 minutes of the cooking time.

Serve sprinkled with chopped parsley.

Variation: You can add stored-bought frozen artichoke bottoms to the dish (when you add the olives).