Cook the vegetables in Rosemary and Thyme oil. Sprinkle on the seasoning and cook for 10mins or until vegetables are soft.

Put the vegetables into a pot, add the cooked chicken pieces and Moroccan seasoning. Boil the water and add the stock cubes to the mix.

Simmer for 1 hour at a low heat. Stirring occasionally. Once done, it's ready to eat! Add water if too dense.