Moroccan Lemon Chicken recipe

1 small chicken or pieces of breast or thigh
1 tablespoon vegetable oil
1 small onion, grated or finely chopped
1/4 teaspoon saffron
1/4 teaspoon ground ginger or 1 tablespoon fresh ginger
1/4 teaspoon cinnamon
Salt and pepper
Handful coriander leaves, finely chopped
Handful parsley leaves, finely chopped
Peel from 1 preserved lemon, chopped

Saut� and sear chicken in oil and then add all other ingredients except the lemons. Half cover with water and simmer gently until chicken is very tender and liquid much reduced — about 1 to 1 1/2 hours. Throw lemon peel into sauce, cook for a few more minutes and serve.

Lemons Preserved in Salt:
4 ounces salt for each 2 pounds unwaxed lemons

Cut lemons in quarters, douse in salt and pack into a jar. Add squeezed juice of several extra lemons. Press down and weight with a stone so lemons are all below level of the juice that the salted lemons gradually exude. Leave to soften for 3 weeks to a month. When you want to use them, cut away and discard the pulp, using just the peel.