• 2 brown onions, diced
• 2 preserved lemons, flesh discarded, rind chopped
• 1 teaspoon coriander seeds, crushed
• 2cm piece ginger, peeled, finely grated
• 1/4 cup olive oil
• 8 chicken pieces, on the bone
• pinch of saffron
• cooked pasta, to serve

Preparation

1. Combine onion, lemon rind, coriander, ginger and 2 tablespoons oil in a large, shallow ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 1 hour.
2. Heat remaining 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Remove chicken from marinade, scraping away onion. Cook chicken, turning occasionally, for 10 minutes or until golden. Transfer chicken to a plate and wipe pan clean.
3. Reduce heat to medium-low. Add marinade to pan. Cook, stirring occasionally, for 4 to 6 minutes or until onion is tender. Return chicken to pan. Add 1/2 cup cold water. Increase heat to medium. Cook, covered, for 15 minutes. Add saffron. Cook, uncovered, for 15 minutes or until chicken is cooked through and sauce reduced. Season with pepper. Serve with pasta.