Stevie Parle braised chicken with preserved lemons with cinnamon in India on The Spice Trip.

Stevie says: “This tastes fantastic. It’s one of those dishes you could happily eat once a week, so learning to make it by rote will certainly have its value. It uses small and mild preserved lemons so reduce the quantity of lemons you add to the recipe if you only have stronger ones.”

The ingredients are: 1 x 1.5kg chicken, jointed, Olive oil, for frying,2 onions, sliced, 5 garlic cloves, sliced, 12cm cinnamon stick, broken into 4 pieces, ½ tsp ground turmeric, 1 tbsp ground coriander, 1 tsp ground allspice, 2 large tomatoes, cut into large chunks, or 1 x 400g tin plum tomatoes, rinsed and cut into quarters, 40g raisins, soaked in boiling water, 500ml chicken stock, 3 small whole preserved lemons, finely chopped,2 handfuls coriander leaves, roughly chopped, Salt and freshly ground pepper, to taste.

Steve serves his dish with couscous.