Moroccan Chicken Breast Slaw

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Grill over a medium-high heat, turning once, until nicely charred and cooked through.

Stir in the ras el hanout and the rest of the preserved lemon and olive flavours, letting them cook out for a minute until fragrant.

Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.