Start preparing this well in advance as it takes about an hour to cook and also needs at least an hour of marination.
For two people you will need
2 chicken joints, I used leg and thigh quarters
juice of 1 lemon
1 large clove of garlic
1 finely chopped onion
salt and pepper
2 tbs olive oil
1 tsp ground ginger
¼ tsp ground cinnamon
a splash of sunflower or rapeseed oil for frying
800 ml chicken stock
3 sweetclems, each cut into 6 sections, skin on (you can use any small citrus as long as it doesn't have a loose skin that could fall off during cooking)
30g flaked almonds
12 Kalamata olives
2 tbs chopped fresh parsley
Coucous, rice or pasta to serve
Slash the skin on the chicken joints a few times and place them in a non metallic dish. Mix together the lemon juice, oil, garlic, onion, ginger, cinnamon and seasoning and pour over the chicken, turning nd rubbing so each piece is well coated. Cover and allow to stand for at least an hour.
Heat a large sauté pan that has a well fitting lid over a high heat, adding a smear of oil. Remove the chicken from the marinade, scraping any clinging bits back into the bowl, and fry it on both sides until browned. Tip in all of the remaining marinade, mix well then add the stock. Cover and simmer for 30 minutes.
Remove the lid and add the sweetclem sections. Continue cooking for another 20 minutes, leaving the lid off until the liquid has reduced to a thick sauce, about a quarter of its initial volume - pop the lid back on if it seems to be reducing too fast.
When the chicken is cooked through, the sweetclems are soft but not disintegrating and the liquid reduced to a sauce, remove from the heat and scatter over the olives, almonds and parsley. (You could add the olives when you add the sweetclems, but I don't like hot cooked olives, so I prefer them added at the end. It keeps them nice and shiny too!)
Serve over cous cous, rice or pasta