Roast chicken with fennel and onions This roast takes inspiration from the classic chicken tagine with preserved lemons and olives I love so much. I like to take it to the table with the couscous salad here, but when rushed, I have simply served it with some flatbread to no complaints. 2 fennel bulbs, sliced 1 large onion, cut into thick wedges Pinch saffron strands 150ml/¼ pint chicken stock 6 chicken legs ½ tsp crushed chilli flakes Olive oil, to drizzle ½ preserved lemon, rind only, chopped 100g/3½oz green olives Preheat the oven to 200C/400F/Gas6. Place the fennel bulbs and onion in a large roasting tin. Scatter with the saffron then pour over the chicken stock. Rub the chilli flakes and some salt all over the chicken legs and sit them in the roasting tin, over the vegetables. Drizzle with olive oil and roast for 30 minutes. Scatter with the preserved lemon and olives, drizzle with another little bit of oil and roast for a further 10 to 15 minutes. Serve with the couscous salad below.