800 g (1 3/4 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 teaspoon peeled and finely grated fresh root ginger
1 red chilli, deseeded and finely chopped
2 teaspoons ground cumin
3 cinnamon sticks
1/4 teaspoon ground turmeric
2 large carrots, peeled and cut into bite-sized pieces
large pinch of saffron threads
750 ml (1 1/4 pints) hot chicken stock
1 tablespoon rose harissa paste
8 green olives, pitted
8 black olives, pitted
6 small preserved lemons, halved
salt and pepper
Heat the oil in a large heavy-based saucepan, add the chicken and onion and cook over a high heat, stirring occasionally, for 2–3 minutes until browned. Add the garlic, ginger, red chilli, cumin, cinnamon sticks and turmeric and fry, stirring, for 30 seconds.
Add the carrots, saffron and stock and bring to the boil. Reduce the heat to medium and cook, uncovered, for 15–20 minutes or until the chicken is cooked through and the carrots are tender.
Add the harissa, olives and preserved lemons, season to taste and stir to mix well. Ladle into warm bowls and serve immediately.