Cut the preserved lemon in half and separate the flesh from the peel. Set the peel aside and finely chop the flesh.
Place the chopped lemon flesh in a casserole dish. Add the olive oil, melted butter, garlic, ginger, ground coriander, saffron, cinnamon stick and 250ml cold water and mix well.
Add the chicken pieces to the casserole, having pierced them with a sharp knife so they