2 tbsp?coriander seeds 1 tbsp?cumin seeds 1½ tsp?fennel seeds ½ tsp?black pepper 1 tsp?ground cinnamon A good pinch?saffron Thumb size piece of grated fresh ginger? 1?onion, chopped 2?garlic cloves chopped 1?large or 2 small preserved lemons, skin only, finely chopped (keep the main part for the lemon slices required. 1 tin cherry tomatoes? 1?chicken stock cube 1 tbsp?honey 1 tbsp?red wine vinegar 1 handful?olives Slices of lemon
½?pomegranate, seeds only 100g?feta cheese, crumbled Small bunch?mint, leaves only
Couscous to serve
Place the tablespoon of oil in a deep casserole dish.
Season the chicken thighs with salt and pepper?and place on the pan skin side down for 5-7 minutes till brown and crispy. Then turn over and fry for a further 5 minutes before removing from the pan and set aside.
Dry fry all seeds together and blitz together or grind on pestle and mortar. Combine with the other spices.
Place the ginger, garlic and onion in the pan and sweat off with a little olive oil for 5 minutes before adding 2 tablespoons of the spice mix to the pan scraping up from the bottom. Then add the finely chopped preserved lemons skins, tin of tomatoes, stock cube, honey, red wine vinegar and 750 ml of water.?
Bring to the boil and place chicken thighs on top. Then place in a preheated oven for a further 1 hour.
Remove from the oven and place the olives and lemon slices on top.
Return to the oven for a further 10 minutes. Then remove and crumble the feta on top with a scatter of fresh mint and pomegranate seeds. Serve with herby couscous.
