1 garlic clove, minced
1 teaspoon ras el hanout
pinch of saffron, crushed
pinch of loomi
sea salt
black pepper
1 chicken or chicken pieces to serve 4 to 6
2 cups chicken broth
1 cup white wine
2 medium-sized onions, thinly sliced
3/4 cup fresh flat leaf parsley, minced
3/4 cup fresh cilantro, minced
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 cinnamon stick
1/2 juice of lemon
1 preserved lemon, peel only, cut into strips
1 cup green and or black olives

Rub chicken inside and out with garlic, ras el hanout, saffron, loomi, salt and
pepper. Put in a large Dutch oven. Add onions and herbs. Half cover with chicken
broth and drop in the cinnamon stick Bring to a boil over medium-high heat then add
the oil and butter. Cover and let boil for 45 minutes or until the Chicken is
cooked. Transfer the chicken to a plate and keep warm. Boil the broth uncovered for
a further 10 minutes, stirring regularly, until concentrated. Add the lemon juice,
preserved lemon peel and olives and simmer for a few more minutes. About 5 minutes
before the sauce is ready, if using whole chicken, cut up the chicken neatly into 8
pieces, then return to the pan, turning the pieces carefully in the sauce. Taste
and adjust the seasoning if necessary. Transfer to serving dish and serve hot.