Djej Matisha Mesla (Moroccan Chicken with Onions and Tomatoes)

2. Add plenty of tomatoes (skin them by pouring over boiling water while counting to 12), a pinch of ground ginger, ground cinnamon and saffron. Season with salt and pepper.

3. Stir and cook gently until the chicken is very tender. Remove chicken and keep warm.

4. Reduce the sauce until thick – it will begin to caramelise, but be careful it doesn't burn. Stir in a couple of tbsp honey, return the chicken and heat through.

5. Toast a handful of sesame seeds briefly in a hot, dry pan. Serve the chicken on brown rice with the sauce poured over and the sesame seeds sprinkled on top.