1 1/2 cups (375 ml) boiling water

1 pinch saffron

3 lb (1.5 kg) assorted skinless bone-in chicken pieces

2 tbsp (30 ml) olive oil

2 cups (300 g) carrots cut into 1-inch (2.5 cm) pieces

2 cups (360 g) turnips peeled and cut into sticks

1 onion, cut into wedges

1 tbsp chopped fresh ginger

1 tsp ground cumin

1 tsp ground coriander

1 preserved lemon, cut into 8 wedges

½ lemon, cut into wedges

½ cup (70 g) oil-packed black olives, pitted and drained

¼ cup (35 g) raisins

Cilantro, to taste

Salt and pepper

With the rack in the middle position, preheat the oven to 350°F (180°C).

In a bowl, combine the water and saffron. Let steep. In a large ovenproof skillet or Dutch oven, brown the chicken on both sides in the oil. Season with salt and pepper. Set aside on a plate. Keep the oil in the skillet.

In the same skillet, lightly brown the vegetables. Add the spices, lemons, olives and raisins and cook for 2 minutes. Stir in the saffron infusion. Season with salt and pepper (see note).

Place the chicken over the vegetables and bring to a boil. Cover, transfer to the oven and bake for about 1 hour or until the chicken is cooked through and falls off the bone. If desired, use a tajine dish for baking.

Serve over couscous and garnish with cilantro.

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