#Olives and lemon make a wonderful combination, one which is used traditionally in the Middle East and north Africa.# Heat the oil in a large saucepan and sauté the chicken on all sides until golden.

Add the onion, ginger, garlic, paprika and seasoning, and continue frying over a moderate heat, coating the chicken with the mixture.

Add the chicken stock and saffron, and bring to the boil. Cover and simmer for 45 minutes until the chicken is almost done.

Add the spring onions and cook for a further 15 minutes until the chicken is well cooked and the surrounding sauce is reduced to about half. Add the olives.

Stir in the lemon juice. Cook over a medium heat for a further 5 minutes. Place the chicken on a large, deep plate and pour over the sauce. Serve with rice or flat bread and a salad of mixed leaves and cherry tomatoes, if you like.