Moroccan Chicken

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 6 chicken breast fillets, skinless
• 1 onion, diced
• 4 garlic cloves, grated
• 1 1/2 tablespoons fresh ginger, grated
• 1 teaspoon cinnamon, ground
• 1 teaspoon coriander seeds or 1 teaspoon ground coriander
• 2 teaspoons cumin seeds or 2 teaspoons ground cumin
• salt
• pepper
• 2 (400 g) cans chopped tomatoes
• 1 tablespoon tomato puree
• 2 tablespoons honey
• 1 tablespoon oil, for frying

Recipe

• 1 heat a large heavy based pan, preferably one with a lid, add oil and when hot add diced onion and grated ginger and garlic, cook till soft but not coloured.
• 2 if using whole spices, dry fry then in a small pan before grinding and adding to the onion, ginger and garlic mix along with the cinnamon. if not just add your spices all together, and cook for 2-3 minutes.
• 3 add the tinned tomatoes, tomato puree and honey to the pan and cook till the mixture thickens, about 10 minutes over a low-medium heat.
• 4 add chicken, coating in the sauce, cover and cook slowly till chicken is cooked, 15-20 minutes, but check first if you are using a different cut.
• 5 season to taste and sere with, cous cous, salad, crusty bread, flat bread or whatever you fancy.