200 gr chicken (I use boneless thighs)
half preserved lemon
half small onion
a small handful of green olives
extra vergin olive oil
1 tsp Ras el Hanout
2 pinches ground cinnamom
I always have all the ingredients (except the chicken, unless I buy more and freeze some, already in small chunks) that keep wonderfully, so this is easy to prepare any time I fancy it.
Ras el Hanout is a mix of spices that can be easily found, along with the preserved lemons, in Maroccan shops or Hallal butchers.
Sautee the onion in two tablespoons of evo. Add the chicken cut in bitesize pieces and the spices and stir for 5 minutes. Cut the preserved lemon and scoop and discard the pulp (including all the inner white bits) and cut in stripes or small chunks.
Add the lemon peel and the olives to the chicken along with half a glass of water. Let cook (20-30 minutes) watching that it doesn't dry out too much and checking if some salt is needed (it depends on the saltiness of the lemons).
Serve with couscous.