Preparation

Put the chicken pieces in a bowl with the ginger, pepper, salt and saffron.

Rub these in using your hands, then brown in a casserole dish with the argan oil.

Add the sliced onion, and soften for 2-3 minutes, then pour in 1 litre of water.

Make a herb bundle by tying the parsley and coriander sprigs together with fine string and add to the casserole.

Bring to the boil then reduce to a simmer for 1 hour or until cooked.

Meanwhile, prepare the couscous and serve with Belazu Rose Harissa.