Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: add the olives to a pan of boiling water. bring the water back to the boil for 30 seconds, then drain and refresh under cold running water. repeat twice more, using fresh water each time. heat the olive oil in a heavy saucepan. add the onions and fry gently, stirring frequently until they are soft and translucent. add the chicken breasts and fry for a minute or two. add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. add the preserved lemon, coriander, parsley and the blanched olives. add enough water to just cover the chicken, then bring to the boil. reduce the heat, cover and simmer on a low heat for about 35 minutes.

Target recipe: sift the flour and a pinch of salt into a bowl. rub in the butter and lard and mix to a stiff dough with cold water. roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin. prick the base, line with foil and fill with dried beans. bake at 400 f for 15 minutes. remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown. cut the chicken into small pieces. put the cream into a small saucepan and heat gently. add chicken, lemon juice and tarragon, and season well with salt and pepper. heat gently until the chicken is hot, then turn the filling into the pastry case. serve with salads.