I have also found a handy way to cheat a little with the recipe by using olives stuffed with lemons instead of preserved lemons - taking slicing out of the equation.
Start by sauteing 1 onion with 2 table spoons of olive oil until soft
Add 2 smashed cloves of garlic
Add 1/2 teasoop of ground ginger and 1 of cumin simmer for a few mins
Add 6 chicken thighs I used boneless, a tin of chick peas and some saffron and cook for 10 min
Then add sliced olives (2 of the above tins), 1 table spoon of cream, 2 table spoons of yogurt and cook until the sauce thickens
Serve with cous cous and a little mint
