Serves 4

2.5ml / ½ tsp ground cinnamon
2.5ml / ½ tsp ground turmeric
1.5kg chicken
30ml / 2 tbsp olive oil
1 large onion, thinly sliced
5cm / 2in piece fresh root ginger, grated
600ml chicken stock
2 preserved lemons or lime, or fresh ones, cut into wedges
75g pitted brown olives
15ml / 1tbsp clear honey
60ml / 4 tbsp chopped fresh coriander
Salt and ground black pepper
Corriander sprigs, to garnish

1. Preheat the oven to 190C / 375 F. Mix the ground cinnamon and turmeric in a bowl with a little salt and pepper and rub all over the chicken skin to give an even coating.

2. Heat the oil in a large sauté or shallow frying pan and fry the chicken on all sides until it turns golden. Transfer the chicken to an ovenproof dish.

3. Add the sliced onion to the pan and fry for 3 minutes. Stir in the grated ginger and the chicken stock and bring just to the boil. Pour over chicken, cover with a lid and bake in the oven for 30 minutes.

4. Remove the chicken from the oven and add the lemons or limes, brown olives and honey. Bake, uncovered, for a further 45 minutes until the chicken is tender.

5. Stir in the coriander and season to taste. Garnish with coriander sprigs and serve at once.