Moroccan Lemon Chicken

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.