Heat the oven to 190 oC (fan 170 oC), gas mark 5
Place the onions, garlic, preserved lemon and wine into a large casserole or ovenproof dish
Rub the chicken thighs and breasts with the olive oil and sit on top of the vegetables and wine
Season with the salt and pepper, cover and cook for 45 minutes
Add the olives to the pot, then cook for a further 10 minutes or until the chicken is golden and cooked through
Take out the chicken and set to one side. Bubble up the pan juices over a medium to high heat for 3 minutes or so, until reduced a little, then stir through the parsley
Serve the chicken on a bed of Barley couscous, with the sauce spooned over.
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