North African chicken with honey and saffron

Ingredients

• 1.75 kilograms free-range chicken (jointed into 8 pieces, Find out how to joint a chicken here)

• 3 tablespoons olive oil

• 1 onion (large, chopped)

• 3 garlic cloves (crushed)

• 5 centimeters fresh ginger (finely grated)

• 2 cinnamon stick (x 5cm, pieces)

• 1 teaspoon ground ginger

• 800 grams chopped tomatoes (skinned and, fresh or tinned)

• 1 teaspoon harissa paste (rose if you can get it, we like Belazu)

• 300 milliliters chicken stock (see Debbie’s tip)

• 1/2 teaspoon saffron strands

• 2 tablespoons clear honey

• 1 tablespoon lemon juice

• 1 teaspoon orange blossom water (see tip – we like Nielsen-Massey)

• 25 grams salted butter (plus 25g melted)

• 100 grams flaked almonds (or slivered)

• 3 tablespoons white sesame seeds

• 250 grams couscous (organic wholewheat, or barley couscous, we like Belazu)

• 1/2 teaspoon salt

• 3 tablespoons extra virgin olive oil

• 1 lemon

• 2 tablespoons juice

• 4 preserved lemons (small, pulp discarded, skin finely chopped)

• 1 bunch fresh coriander (coarsely chopped)

• 1 bunch fresh mint (leaves finely chopped)