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SueSue Byrom
servings:Serves 6-8.


  • Chicken: 3 cloves garlic, crushed
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne pepper, or 1 tsp harissa
  • 1/2 tsp turmeric
  • Pinch of saffron, crushed slightly
  • 2 Tbsp olive oil
  • 10 boneless, skiness chicken thighs, trimmed, cut into large chunks
  • 1 large onion, finely chopped
  • 1/2 cup chicken stock
  • 4 Tbsp chopped flat-leaf parsley, plus extra whole leaves for garnish
  • Kosher salt, to taste
  • 1 whole preserved lemon
  • 18 pitted kalamata olives, halved
  • 1-2 Tbsp lemon juice
  • Preserved lemons: 4 large lemons,
  • 2/3 cup kosher salt
  • 1 cup fresh lemon juice
  • Olive oil
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