Chop the chicken breast into bite-size pieces. Peel and crush the garlic. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Wash the lemon and grate its zest with a fine blade, taking care to avoid its bitter white pith. Combine the chicken, garlic, ginger, 0.75/1/1.5 tsp of grated lemon zest, salt, Ras el hanout, honey and olive oil in a bowl and mix well (see pro tip).

Peel and dice the shallots. Peel and slice the carrots. Halve and de-stone the dates. Split the cardamom pods open with the  back of a knife.

Heat a drizzle of oil in a pan over a medium-high heat. Fry the chicken for 4 min. Add the shallots and carrots and fry for 2 min further. Add the dates, cardamom pods, cinnamon stick, measured water, chicken stock cube, tomato passata, salt and pepper. Reduce the heat to low and simmer (don't boil), covered, for 20 min.

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 4-5 min until tender. Drain once cooked. Roughly chop the coriander. 

Garnish the chicken stew with the chopped coriander leaves. Serve the green beans to the side.