Method

• Step 1. Preheat the oven to 180C.

• Step 2. Finely slice the garlic and chop the chilli. Using a small, sharp knife, peel the lemon, removing all the white pith. Chop the lemon flesh finely, removing any seeds. Rinse the preserved lemon, remove the pulp then finely slice the rind.

• Step 3. Trim the fennel bulb and cut it into wedges. Trim the leeks and cut them into 5cm pieces, washing any that have dirt in them.

• Step 4. Heat the olive oil in a large, overproof casserole or frying pan over high. Add the chicken, in batches if necessary, and cook for 8-10 minutes, turning often, or until browed all over. Remove the chicken to a large plate and set aside, reserving the casserole.

• Step 5. Add the garlic and chilli to the casserole and cook for 2-3 minute, or until softened. Add the chopped lemon, preserved lemon, spices, salt, pepper. Fennel, leeks and bay leaves and cook, stirring to combine well for 5 minutes or until fragrant.

• Step 6. Add the stock or water and olives and bring to the boil. Return the chicken to the casserole, skin side up, with the olives. Cover tightly and bake for 1 hour, or until the chicken is cooked through and the vegetables are very tender.

• Step 7. Remove the lid and increase the temperature to 220C. Cook for another 10 minutes, or until the chicken browns and the pan juices reduce and thicken. Serve with couscous or quinoa.