Lemon and Garlic Roasted Chicken with Moroccan Spices

• 1 Label Anglais chicken, about 1.8 kg
• 1 tbsp harissa paste

Joint the chicken into 8 pieces and set aside. Put all the ingredients for the lemon stock syrup into a large saucepan and bring to the boil, then lower the heat to a gentle simmer. Add the chicken pieces, except the breasts, making sure that they are covered by the stock syrup. Poach for 10 minutes, then add the chicken breasts and top up with a little hot water if necessary. Gently poach for