Spanish with a North African twist, this is a tasty chicken casserole in the Mediterranean style. The use of ras el hanout is, in my view, essential to the flavour and is well worth buying for all sorts of dishes. You can get it in most Sainsbury's.
Season the chicken thighs with sea salt and black pepper and coat in flour.
Add 3 tablespoons of the olive oil to a large frying pan and cook the thighs until brown on both sides.
Whilst browning the thighs, heat the remaining oil in a large saucepan or casserole and add the onion, garlic, chorizo and ras el hanout. Cook until the onions start to brown.
Add the broad beans, and preserved lemons and cook until beans are warmed through.
Crumble the stock cube into the mix and stir.
Place the chicken thighs on top of the mix (I add the oil from the pan used to cook the chicken). Partially cover with boiling water, cover the pan and cook over a low heat for at least an hour.
Uncover the pan and pour over the brandy. VERY CAREFULLY set it alight and let it burn itself out. The flour should have thickened the sauce, but if not, leave the cover off the pan and reduce a little.
Serve with rice or cous cous, and sprinkle over the roughly shredded parsley.