1)cut the chicken into 12 pieces.put the chicken into a large,heavy-based saucepan with a tight-fitting lid.
2)peel and chop one of the onions into thin rings and finely chop the other two onions.add the onion rings to the chicken in the pan with the butter.pour in about 3/4 pint cold water,or just enough to cover the chicken.
3)bring slowly to the boil,reduce the heat to low,cover the pan and simmer gently for about 30 minutes.
4)add the saffron,ginger,paprika,cinnamon,finely chopped onions,the dates and broad beans to the chicken,stir well put the lid back on and simmer for another 30 minutes.
5)trnsfer the chicken to a serving dish,or if you have one,a classic tagine dish.roughly chop the fresh herbs and sprinkle over the finished dish.add a few parsley sprigs to garnish