1 tbsp olive oil
1 tbsp Moroccan seasoning
A medium-size chicken (see tip)
2 tomatoes, chopped
2 potatoes, cut into small chunks
2 courgettes, chopped
½ cup pitted black olives
1 cup chicken stock
1 tbsp preserved lemon, thinly sliced
25g baby spinach leaves
Heat a heavy-based, deep frying pan on a high heat. Season oil with Moroccan seasoning and rub it all over the chicken. Brown for 4-5 mins, turning continually, transfer to a plate.
Spread tomato and onion over base of a pan. Place the chicken pieces on top with potato and courgette. Push olives into gaps and pour over the stock. Scatter lemon over.
Cook, covered, on a low heat for 40-45 minutes without re moving the lid. Stir in the spinach leaves. Serve with yogurt and harissa paste.
Tip: Wash and pat-dry the chicken with paper towel. Cut out the backbone and trim off the wing tips and any excess fat. Chop into 8 equal-sizes (2 thighs, 2 drumsticks and 4 breast pieces).