Preparation

Heat oil in a deep frying pan. Season chicken breasts on both side with salt and pepper. Add to pan and fry over a medium-high heat for 1-2 minutes or until golden, the turn over and lightly brown other side. Transfer to a plate and set aside.

Add celery, carrot and onion to the pan and fry over a low heat for 5 minutes or until soft but not browned. Add half the preserved lemon, 2 tablespoons of the chermoula, the tomatoes and stock. Return the chicken to the pan, then bring to the boil. Reduce heat to low and simmer for 10 minutes.

Add potatoes to pan and cook for a further 6-8 minutes or until potatoes and chicken are cooked through. Stir in olives, herbs and the remaining chermoula and preserved lemon into the sauce. Adjust the seasoning if necessary. Lift chicken into warmed deep plates and spoon over sauce. Garnish with extra torn coriander and mint leaves and serve with steamed barley couscous