* 1.3 kg Chicken pieces (6 chicken legs)
* 1 teaspoon Ground Ginger
* 1 teaspoon Black pepper
* 1 teaspoon Salt
* 1 sachet Saffron filaments
* 4 tablespoons of Belazu Argan oil
* 1 Onion, peeled and sliced
* 200 ml Chicken stock or vegetable stock to cover the chicken pieces.
* Big sprig of your choice of herbs - A good list of suggestions here
* 120 g couscous (''Follow the link for cooking instructions'')

===Method===
* Put the Chicken pieces in a bowl with the Ginger, Pepper, Salt and Saffron. Rub these in using your hands.
* Brown in a wok or Casserole dish with the argan oil.
* Add the sliced Onion, and soften for 2-3 minutes, then top up with enough stock to just cover the chicken pieces.
* Make a Herb bundle by tying the herb sprigs together with kitchen string and add to the wok or Casserole. * Bring to the Boil then reduce to a Simmer for 30 minutes or until cooked.
* Remove the cooked chicken and serve, discarding the stock and herbs.

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