- 1 whole chicken or 6 chicken thighs cut into chunks
- 2 unwaxed lemons
- 2 lemon confits
- 3 onions
- 1 nob of fresh ginger
- 1 clutch of fresh coriander
- 4 tablespoons of olive oil
- 1 tablespoon of ras el hanout spice mix
- 3 pinches of powdered coriander
- Ground pepper
- Wash the lemons under warm water with a brush, then remove the zest using a zester and peel the raw lemons, keeping the juice for later and cutting tehm into small bits. Cut the lemon confit into cubes. Peel and mince the onions, then peel and cut the ginger into very fine strips. Wash, dry and pluck the leaves off the branches of coriander. Save some whole sprigs however for decorative purposes at the end but for now chop the leaves you’ve plucked.
- Heat up some oil in a pan and sauté the chicken until golden. Once the chicken’s a nice colour remove it from the pan, then throw the onions in and cook them over a low fire in turn.
- Once the onions start to concentrate, throw the chicken back into the mix. Next add the bits of lemon, as well as the juice and the zest, the lemon confit, the chopped coriander, the minced ginger and the spices. Add salt and pepper to taste. Add about 200ml of water, cover and then cook over very low heat for two hours, occasionally stirring lightly. You should also ensure there’s always a bit of jus at the bottom of the pan, otherwise you’ll need to add a bit of water.
- Once done sprinkle with the fresh coriander and serve warm with a side of couscous.