Chicken with preserved lemons and olives

Ingredients
1 whole chicken, jointed
2 teaspoons of fresh ginger
1 teaspoon of cinnamon powder
1 teaspoon of salt
1/4 teaspoon of saffron-coloured powder (or some drops of yellow food colouring)
1/2 preserved lemon
100g green olives
chicken stock or water

Method

1. Rinse the lemon and cut into large pieces. If your olives are salty (mine, of course, are not!) then rinse them.
2. Put all the ingredients into the pot. Add just enough chicken stock or water to cover, bring to a boil, reduce heat to a minimum, cover and cook for about an hour until the chicken is nice and tender.