Saute the onion, garlic and ginger on a low heat for 10 minutes until the onion is translucent. Add in the saffron, preserved lemon and chicken thigh and cook until the thigh meat is lightly golden. This should take around 10 minutes. Add the chicken stock. Bring to the boil and simmer for 20 minutes.
In a separate pan, heat a little oil and lightly saute the chicken breasts until they are lightly golden on the outside; now add them to the pan with the thighs and simmer for 20 minutes until the chicken is cooked throughout. Season with salt and pepper. Serve with a wedge of lemon and chopped coriander.
Whilst the lemon chicken is simmering, you can prepare the cauliflower rice. Remove the outer leaves of the cauliflower and separate the florets from the stalk. Place the stalk in a food processor and blitz until it resembles rice; then place this in a bowl.
Now add the florets to the food processor and also blitz to resemble rice. Add this to the bowl with the spring onion, raisins, lemon juice, rapeseed oil, salt and pepper. Combine the ingredients well.
Place a large piece of tin foil on a baking tray. It needs to be big enough so that you can fold the sides over and seal the cauliflower inside it. Place the ingredients on the foiled tray and fold over the sides. You want to make sure that the parcel is sealed so that the cauliflower rice is steamed in the oven. Place the baking tray in the oven and cook for 20 minutes.
Serve with a sprinkling of sunflower seeds.