Add enough oil to the casserole to cover the base and heat over a low to medium heat. Add the onions and fry gently for a few minutes until they begin to soften.

Add the chicken thighs and combine well with the onions before adding the dry spices, peanut butter, harissa and honey and stirring well. Season with salt and pepper and add just enough boiling water from a kettle to just about cover the chicken thighs.

Stir one last time then put on the casserole lid and cook for 1 hour and 45 minutes, stirring occasionally to prevent sticking.

Add some hot water from a kettle into a saucepan and gently add the eggs and boil them for 6 minutes, drain and plunge them into iced water to cool down. Once cool peel off the shells, halve them and set aside.

Lightly toast the breadcrumbs either in the oven for 5-6 minutes at 180°C/Fan 160°C or in a non-stick frying pan, until they are golden brown, then set aside.

After 1 hour and 15 minutes of cooking time, add the cannellini beans and preserved lemons and stir well and leave to cook, with the lid off, for a further 30 minutes.

Turn off the heat and lay the egg halves gently on top of the stew, put on the lid and allow the stew to rest for 10 minutes before serving.

Combine the chopped parsley with the breadcrumbs and peanuts and sprinkle the mixture over the stew and serve.

Cook's notes:You can serve this dish with rice or flatbreads and if preferred, use tahini instead of peanut butter.