Heat the oven to 190C/gas 5.
Season the chicken pieces and lightly fry in a drop of oil and 30g of the butter until golden. Put them in a shallow casserole.
Grate the onion over the top, add the garlic and bay leaves, push everything between the chicken pieces. Sprinkle the spices over and stud the gaps with lemon pieces.
Melt the remaining butter, pour the clear part over the chicken and discard the milky stuff at the bottom. Spoon water around the chicken so that it half submerges it. Cover, leaving a slight gap between pot and lid, bring to a bubble, then place in the oven for about 1 hour. Add the olives during the last 10 minutes.
Serve the chicken with the pan juices (which should have reduced considerably), the preserved lemon pieces and some green beans. Scatter with coriander.
(Delicious Magazine)
Email this recipe to a friend