Ingredients

2 tablespoons extra virgin olive oil
1 medium onion (about 150g)
finely grated 3 cloves garlic
finely chopped 3/4 teaspoon ground ginger
1/2 teaspoon finely ground black pepper
Good pinch of saffron threads 1/4 bunch fresh flat-leaf parsley (about 50g), most of bottom stems discarded, then finely chopped
Sea salt 2 organic poussins
500g Chantenay or baby carrots, trimmed and brushed clean
A few sprigs fresh coriander, most of bottom stems discarded, then finely chopped
Juice of 1 lemon, or to taste
100g unpitted Kalamata olives
1/2 preserved lemon, peel only, sliced into thin julienne
Moroccan Bread variation (page 12), to serve

Method

Put the olive oil, onion, garlic, spices, parsley and a little sea salt into a large pot.
Mix and spread over the bottom. Lay the poussins on their backs over the oil-parsley mixture.
Add 500ml water and bring to the boil over medium-high heat.
Reduce the heat to medium, cover and leave to bubble gently for 30 minutes, stirring occasionally to make sure the poussins are not sticking to the bottom of the pan.
Add the carrots, coriander (reserving some for garnish), lemon juice, olives and preserved lemon peel.
Reduce the heat to medium-low and simmer for about 15 minutes, or until both poussins and carrots are cooked and the sauce has thickened.
Transfer the poussins to a serving dish. If the sauce is still too liquid, increase the heat and bubble uncovered until it thickens and becomes somewhat silky.
Arrange the carrots and olives around the poussins and spoon the sauce all over. Garnish with the reserved chopped coriander and serve hot with Moroccan bread.

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