Chicken and Fennel Tagine

Steps

1. Marinate the chicken overnight (or for a couple of hours) using coriander seed, cumin, ginger, salt, pepper, and olive oil.
2. Add olive oil to a pan and brown the marinated whole chicken until it has color on all sides.
3. Roughly chop the two onions, half them, and add them to the pan with the browned chicken.
4. Cut the fennel bulb in half, then into quarters, and finally cut those quarters in half again (resulting in eight pieces). Add the chopped fennel to the pan.
5. Add the four cloves of garlic to the pan and stir everything together.
6. Continue frying for a couple of minutes until you can smell the garlic.
7. Stir in the salted lemons and the handful of stoned olives, mixing well with the chicken and vegetables.
8. Sprinkle in a pinch of saffron.
9. Pour in about half a pint of stock or water. Give it a good stir.
10. Cover the pan (using tin foil) and cook on a gentle simmer for an hour and a half.