You can make the same recipe substituting lamb with chicken. Reduce the cooking time to approximately 45 minutes for chicken.
Put the meat in a large pot with the oil, onion, salt and pepper, ginger and saffron. Cover with water and cook, covered, for 1-1½ hours until the meat is very tender, adding water to keep it covered in its sauce. Add the peas, tomatoes, preserved lemon and olives and cook uncovered a few minutes longer, until the peas are tender and the sauce reduced. Serve.
(Tamarind & Saffron by Claudia Roden)
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