(Serves four)

4 large chicken legs
2 tbsp olive oil
2 onions, sliced
2 cloves garlic, crushed
Half tsp each ground cumin, cinnamon and coriander
400 ml chicken stock
120 g pitted prunes
2 tbsp honey
A few drops of orange flower water
Salt and pepper
3 small tangerines, peeled and segmented
12 pitted and halved green olives
1 heaped tsp cornflour
2 tbsp roughly chopped parsley

• Cut the chicken legs through the joint into two pieces, drumstick and thigh, then remove the piece of backbone attached to the thigh (or ask your butcher to do it for you).

Heat the oil in a large pan and, working in batches, fry the chicken pieces, turning frequently, for about 10 minutes or until well browned, then transfer them to a plate.

Add the onions to the pan and cook until they start to soften. Add the garlic and spices and fry for a minute more. Stir in the stock, prunes, honey and orange flower water and season with salt and pepper. Return the chicken to the pan and bring to the boil, then cover the pan and simmer gently for 15 minutes. Add the tangerines, olives and most of the parsley and simmer for another five minutes or until the chicken is cooked through, then transfer the chicken to a serving dish. Dissolve the cornflour in a little water and stir just enough into the sauce to thicken it slightly.

Simmer for another two minutes, taste and season as necessary, then pour it over the chicken. Sprinkle with the rest of the parsley and serve with either rice or couscous.