Chicken With Prunes, Potatoes, Cauliflower & Harissa

1Finely grate the garlic cloves.

2Scrub the small waxy (400 g) potatoes.

3Slice the onions.

4Roughly chop the coriander leaves.

5Preheat the oven to 190°C fan (400°F), Gas Mark 6.

6In a bowl, mix together the harissa (2 tablespoons), spices, garlic, sugar, salt and pepper and olive oil.

7Cut the potatoes - there's no need to peel them - into 2mm ½in) slices and put them into a shallow 30cm (12in) casserole with the onions. Add the cauliflower and prunes. Take one-third of the harissa (2 tablespoons) mixture and toss it with this. Add the chicken stock (300 ml) and place over a medium heat until the mixture is simmering.

8Remove the flesh from the preserved lemons (2) - keep the rind for scattering on top - chop it, then add it to the rest of the harissa (2 tablespoons) mixture, along with the brine from the jar (2½ tbsp). Mix the chicken thighs with this mixture, rubbing it all over. Set the chicken on top of the simmering vegetables, skin side up.

9Season the chicken skin and put the dish into the oven.

10Cook for 45 minutes, taking the dish out and scooping the cooking juices up over the chicken a couple of times. You should end up with dark golden chicken and tender vegetables.

11Cut the preserved lemon rind into shreds and throw it over the dish along with the coriander. This is good with a nut relish (see page 50), made with pistachios or walnuts. If you want to serve a grain on the side, see pages 150-151 for some ideas. A bowl of Greek yogurt - you can grate some garlic into it or leave it as it is - is excellent, though.