This is a beautifully rustic dish uses ingredients that would likely be available on any Provencal family farm. I have adapted the recipe slightly to add some fresh thyme and lemon, which I personally love with any roast chicken dish. Additionally, the original recipe called for brushing the chicken with bacon drippings before cooking , but I have replaced that with a good quality unsalted butter.

Meat and nuts merge together happily in this North African stew.