rind of 1 preserved lemon, cut into thin strips (see page 68)
175 g (6 oz) cracked green olives
salt and pepper
Buttery Couscous (see page 128), to serve (optional)
Heat the oil in a large, heavy-based saucepan or the base of a tagine, stir in the garlic, onion and coriander and cumin seeds and cook for 1–2 minutes. Add the chicken thighs and lightly brown on each side.
Pour in the lemon juice and enough water to just cover the chicken. Stir in the saffron, cinnamon sticks and butter and bring to the boil, then reduce the heat, cover and simmer for 15 minutes.
Add the preserved lemon rind and olives, re-cover and simmer for a further 10 minutes. Season to taste and serve hot with the couscous, if liked.