Instructions

1. Heat a little olive oil in a large casserole dish over a medium heat. Brown the chicken on all sides, then transfer it to a plate.
2. Add a little more oil to the pan if needed. Cook the onion for a few minutes until softened, then add the garlic, carrot and red pepper. Cook for another 3–4 minutes.
3. Stir in the Moroccan spice mix and cook for 1 minute until fragrant.
4. Add the chopped tomatoes, chicken stock and star anise, stirring well.
5. Return the chicken to the casserole. Cover and simmer gently for 20 minutes.
6. Add the cauliflower florets, turning the chicken over if necessary so it cooks evenly. Cover again and continue cooking for another 20 minutes.
7. Stir in the chickpeas and cook for a further 10 minutes.
8. Add your chosen greens and cook for another 5–8 minutes, depending on the variety, until just tender.
9. Taste and adjust the seasoning if needed. Remove the star anise before serving.
10. Sprinkle with chopped parsley and serve with couscous or rice.