1 chicken or about 1.5kg of chicken pieces

1 onion, roughly chopped

3 cloves garlic, finely chopped

pinch of saffron filaments

3 tsp Mistress of Spice Ras el Hanout

1 tsp ground ginger (optional)

salt and pepper to taste

2-3 tbsp olive oil

500-600g sweet potatoes, cut into chunks of about 3cm

½ - ¾ cup sultanas

2-3 tbsp honey

Heat the oil in a large frying pan. Add the onion fry until soft, add garlic and ground ginger and continue to fry until lightly golden. Add the Mistress of Spice Ras el Hanout and the saffron and cook for about one minute, or until fragrant.

Add a little salt, ½ tsp pepper and the chicken. Brown slightly. Add the sweet potatoes and cover with water. Bring to the boil over a medium high heat, then cover and leave to simmer until the chicken is tender, the potato is half cooked.

Add the sultanas and simmer uncovered until the sauce is reduced by half or until a consistency to your liking. If the sauce is too runny, increase the heat to high and boil uncovered until reduced.

Carefully stir in the honey, making sure you don’t mash up the potatoes. Leave to bubble, uncovered, for a few more minutes. Taste and season as desired. If you happen to mash some of the potatoes it will only make a rich and thick sauce, not a bad outcome either…

Serve very hot, with rice, cous cous, or flat bread. Garnish with some chopped coriander or slivered, toasted almonds if desired.