A classic Moroccan dish which strikes a balance between sweet and savoury flavourings - and sounds absolutely delicious. I'm posting it here for safekeeping: so I don't forget it! To achieve the balance that best suits your tastes, start with one tablespoon of honey and add more until it’s just how you like it. Adapted from Claudia Roden’s recipe in the August/September 2005 issue of ‘Australian Vogue Entertaining + Travel’. Claudia Roden's recipe uses a whole chicken. When I make this recipe, I intend using skinless, boneless breasts, halved. Served over rice, noodles, or couscous, I think this recipe would easily serve 6 rather than the 4 specified. After I've made it, I’ll post the cooking times for making this recipe with breasts, and any other adjustments in relation to the number of serves. If you make this recipe - with breasts or thighs - before I do, please include in your review your cooking times and how many serves it made.