Moroccan lemon chicken. Only complicated ingredient - pickled/preserved lemons but available in big sainsbury's or any middle eastern / north african or maybe even mediterranean deli.
Fry a chopped onion. Add clove or two chopped garlic,
tsp ground ginger, tsp white pepper powder, pinch of saffron.
Add a chicken and a cup or two of water. Cook for about an hour over a low heat. Turn chicken over half way. keep water topped up so that the chicken sits in an inch and a half of juice / water.
Add the peel of 2 pickled/preserved lemons, with the pulp cut out and discarded. Add 100g of pitted kalamata olives (which you have previously soaked in cold water since you started).
Simmer gently for another half hour.
Serve when meat is starting to fall off bones, serve with packets of Sainsbury's lemon and coriander cous cous...(no preparation or cooking except pouring boiling water on to it!) and a green salad.
serve the chicken on a deep pate with the jouce, olives, lemon peel etc poured on top.
V simple to cook, quite unusual and very tasty.