This one-pot meal inspired by the recipes of North Africa, has deep rich sophisticated flavour... yet is so easy to prepare. br br Serves 4-6 br br Ingredients: br 12 tsp (2 mL) saffron threads br 12 cup (125 mL) boiling chicken stock br 12 cup (125 mL) chopped fresh coriander br 12 cup (125 mL) chopped fresh parsley br 12 cup (125 mL) chopped fresh mint br 1 tsp (5 mL) turmeric br 12 tsp (2 mL) garam masala br 12 tsp (2 mL) cayenne pepper br 6 -8 (about 1 Kg) chicken thighs skinless boneless cut up br 300 g sweet potato, unpeeled, cut into 4 cm pieces br 19 oz (540 mL) can chickpeas, rinsed, drained br fresh parsley sprigs, to serve br fresh mint leaves, to serve br br Method: br Place the saffron threads in a small heatproof jug. Pour over the boiling chicken stock and set aside for 20 minutes to infuse. Combine the coriander, parsley, mint, turmeric, garam masala, cayenne pepper, saffron mixture and chicken in a glass bowl. Cover and refrigerate for 2 hours. br Add the sweet potato to the chicken mixture and stir to combine. Transfer to a 1L (4-cup) capacity flameproof tagine or braiser. Cover and cook over low heat for 60 minutes or until the chicken is cooked through. br Remove from heat. add the chickpeas. Cover and set aside for 10 minutes or until the chickpeas are heated br through. Top with the coriander sprigs and mint leaves. br br Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.