You need an oven-proof pan with a lid, such as a cast-iron casserole.

  • 8 chicken thighs

Splash some oil in the pan and brown the thighs for 10-15 minutes. Remove to a plate.

  • 1 chopped onion

Add to the pan and fry gently 2-3 minutes

  • 2 cloves garlic, crushed and chopped
  • 2 tbs Moroccan spice mix*

Fry a bit more, scraping up any crispy bits from the chicken.

  • 2 preserved lemons
  • 2 large tomoatoes, chopped
  • 1 tbs honey
  • 1 tbs red wine vinegar
  • Handful of olives
  • Chicken stock cube
  • 750ml water

Add to the pan. Stir gently to boiling point. Add the chicken back in, cover and transfer to an oven 170C/150C Fan for one hour. Serve with a scattering of feta, mint leaves and pomegranate seeds with couscous on the side.

*If you can’t find a suitable Moroccan spice mix try this:

  • 2tbs coriander seeds
  • 1tbs cumin seeds
  • 1.5tsp fennel seeds
  • 0.5tsp black pepper
  • 0.24 tsp ground ginger
  • 0.5 tsp cinnamon
  • pinch saffron

Dry fry the seeds until they start to smell. Grind, then mix with the other spices.