Place the shallots, garlic and chicken breasts in the base of a tagine or a large, heavy-based saucepan and scatter over the fennel and cumin seeds and dried mint.
Pour in just enough water to cover the chicken and drizzle in the oil.
Bring to the boil, then reduce the heat, cover and cook gently for 40 minutes.
Stir in the vinegar and courgettes and season with salt and pepper.
Re-cover and cook gently for a further 15–20 minutes until the courgettes are tender and the flavours have mingled.
Garnish with the fresh mint and serve with couscous, if liked.
Notes / Tips / Wine Advice:
For chicken with mint and lemon,
place 8 skinless chicken thighs in the base of a tagine or large, heavy-based saucepan with 4 sliced shallots and 4 finely chopped garlic cloves. Add 1 teaspoon each of fennel seeds, cumin seeds and dried mint. Combine the juice of 1 lemon with 2 tablespoons olive oil and 100 ml water and pour over the chicken. Bring to the boil, then reduce the heat, cover and cook gently for 30 minutes. Cut 1 lemon into thin segments and tuck them between the chicken thighs. Re-cover and cook gently for a further 30 minutes to let the flavours mingle. Season to taste with salt and pepper. Garnish with the fresh mint and serve with couscous.