Loaded with fresh herb flavours and bathed in a broth this chicken tagine needs plenty of couscous, potatoes or rice to mop up the juices.

Ingredients

Chicken

• 2 whole medium-sized chickens
• 2 onions, peeled and sliced
• 2 cloves garlic, peeled
• ½ cup parsley sprigs
• about 2 tblsp chopped coriander
• ¼ tsp saffron threads
• ½ tsp salt
• ½ tsp white pepper
• 1 tsp ground cumin
• 25-50 grams butter
• 2 cups chicken stock

Sauce

• 500 gram bag frozen broad beans
• 2 courgettes
• 20 stuffed green olives
• 1 red pepper, deseeded and finely sliced
• 70 gram packet or ¾ cup pinenuts, toasted

Method

1. Using a sharp knife or pair of kitchen scissors, joint the chicken into 8 pieces . Remove the skin is wished.
2. Place the chicken in a lidded container in one layer.
3. In a food processor put the onion, garlic, parsley, coriander, saffron, salt, pepper and cumin. Process until smooth. Pour over the chicken pieces, turning to coat. Cover and allow to marinate in the refrigerator for up to 4 hours.
4. Heat the butter in a frying pan and brown the chicken on all sides. Transfer the chicken to a casserole. Add any remaining marinade liquid to the pan with the chicken stock and bring to the boil. Pour over the chicken and cover .
5. Cook at 180°C for 1 hour or until the chicken is tender.
6. Blanch the broad beans and peel (see Cook’s Tips). Trim the courgettes and cut into thin match sticks.
7. Pour the liquid from the casserole into a saucepan. Add the blanched broad beans, courgettes, peppers and olives and simmer 5 minutes.
8. Return to the chicken. Add a few slices preserved lemons if wished and sprinkle over the pinenuts just before serving.

Cooks Tips

- If wished you can buy chicken pieces. You'll need the equivalent of two medium chickens, or about 3kg. - Once peeled, broad beans have a delicate flavour, not to mention a vibrant bright green colour. If you wish, add them unpeeled.