Preparation info

  • Difficulty


  • Serves


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  • 60 ml (2 fl oz/¼ cup) olive oil
  • 1.6 kg (3 lb 8 oz) chicken
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 625 ml (21 fl oz/ cups) chicken stock
  • ½ teaspoon ground ginger
  • teaspoons ground cinnamon
  • pinch of saffron threads
  • 100 g ( oz) green olives
  • ¼ preserved lemon, rinsed, pith and flesh removed, zest thinly sliced
  • 2 bay leaves
  • 2 chicken livers
  • 3 tablespoons chopped coriander (cilantro)


  1. Preheat the oven to 180°C (350°F/Gas 4). Heat 2 tablespoons of the oil in a large frying pan, add the whole chicken and brown on all sides. Place the chicken in a deep baking dish.
  2. Heat the remaining oil, add the onion and garlic to the pan and cook over medium heat for 3–4 minutes, or until softened. Add the stock, ginger, cinnamon, saffron, olives, lemon zest and bay leaves and pour around the chicken. Transfer to the oven and bake for 45 minutes, adding a little more water or stock if the sauce gets too dry. Remove the chicken from the dish, cover with foil and leave to rest.
  3. Pour the contents of the baking dish into a frying pan, add the chicken livers and mash into the sauce as they cook. Cook for 5–6 minutes, or until the sauce has reduced and thickened. Add the coriander. Cut the chicken into four pieces and serve with the sauce.