Servings: 4

1 teaspoon ground turmeric 1 teaspoon ground turmeric
1 teaspoon ground ginger 1 teaspoon ground ginger
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon salt 1 teaspoon salt
4 garlic cloves, crushed 4 garlic cloves, crushed
4 free-range bone-in chicken legs 4 free-range bone-in chicken legs
1 onion, grated 1 onion, grated
2 chicken livers, trimmed and halved 2 chicken livers, trimmed and halved
1 tablespoon extra-virgin olive oil 1 tablespoon extra-virgin olive oil
Generous pinch saffron threads Generous pinch saffron threads
2 preserved lemons, flesh scarped out and discarded 2 preserved lemons, flesh scarped out and discarded
110g pinky green olives, rinsed and drained 110g pinky green olives, rinsed and drained
Fresh parsley or coriander leaves to serve Fresh parsley or coriander leaves to serve

Mix the turmeric, ginger, cumin, and salt, then add half the garlic. Put the chicken legs in a large bowl, then rub the spice paste enthusiastically over them. Season lightly with pepper, then cover and set aside for up to 12 hours in the fridge.
Put the remaining garlic, the onion, chicken livers, olive oil, and 300ml cold water in a casserole, large heavy-based saucepan or a tagine large enough to hold the chicken, skin side up, and reduce the heat so the liquid barely simmers. Cover the pan, leaving just a small gap for steam to escape. Cook for about 1½ hours, turning the chicken every half an hour so the flesh is partially steamed and partially simmered. B this time the meat should be so tender that it comes away from the bone with a gentle pull of a fork.
Meanwhile, soak the saffron in a tablespoon of hot water. Cut the preserved lemon skins into thin, thin strips.
When the chicken is done, lift it out of the pan and keep warm. Find the livers, quarter them and reserve them too. Stir the strips of preserved lemon, olives, and the saffron an its golden water into the remaining sauce in the pan, then simmer for 2 to 3 minutes. Taste and adjust the seasoning.
Serve the chicken with the sauce spooned over and around it, scattering the bits of liver in among the olives and lemons, or return the legs to the pan and spoon over the sauce. Finish with a small handful of parsley or coriander leaves. Serve the tagine with warm flatbreads to scoop up the juices, or in a more British way, with couscous. I'd add some carrots and green beans, steamed and finished with a lick of butter and toasted cumin seeds, or a simple watercress and rocket salad studded with halved cherry tomatoes.