• 1 chicken, cut in 8 pieces
• 5 cloves garlic, finely chopped
• ¼ teaspoon Greenfields saffron threads (pulverized)
• 2 ½ teaspoon Greenfields Moroccan tagine
• 2 tablespoons extra virgin olive oil
• 3 medium onions (thinly sliced)
• 1 Greenfields cinnamon stick
• 8 kalamata olives, pitted and halved
• 8 cracked green olives, pitted and halved
• 3 Greenfields preserved lemons
• 250ml chicken stock
• Juice of 1/2 lemon
• 1 tablespoon chopped flat-leaf parsley to serve
• Salt & Greenfields cracked pepper

1. Mix garlic, saffron and Greenfields Morrocan tagine spice together with a grind of salt and cracked black pepper.
2. Rub chicken with the mixture, cover, refrigerate and marinate from 3 to 4 hours (as long as possible).
3. Heat oil in heavy pan, add the chicken pieces and brown on all sides for 3-4 mins each side. Remove to side dish.
4. Add onions to the pan and cook with a medium-low heat for about 10 minutes, until lightly browned, transfer to a tagine.
5. Quarter the lemons, remove pulp and cut skin in strips.
6. Put the chicken on top of the browned onions with the olives, lemon strips and a cinnamon stick.
7. Mix the chicken stock and lemon juice and pour over the chicken.
8. Cover your tagine with lid. Place over low heat, and cook about 30 minutes or until chicken is cooked thoroughly – no pink meat.
9. Optional – place chopped parsley on top the top of the dish to serve.

Note: if you do not have a tagine to hand you can use a heavy based pan