Moroccan Chicken

There are lots and lots of recipes for
this dish but this one is really
simple (which of course, I like).
It is lovely served with Cous Cous or Rice.
You can also swap the chicken
for lamb (neck fillet) if you prefer. 





Ingredients
3 tbsp Oil
1 Red Onion, chopped
2 Cloves Garlic, sliced
1tsp Ground Ginger
1tsp Turmeric
1tsp Paprika
1tsp Cinnamon
1tsp Ground Coriander
1 tsp Cumin
1/4 tsp Smoked Paprika
500g Chicken Breasts
1 Can Chickpeas
1/2 Can Water
1tbp Honey
2 tbsp Tomato Puree
1 400g chopped Tinned Tomatoes
2 tbsp Natural Yoghurt
10 Apricots, halved
Small handful of Raisins
1/4 bunch of chopped Fresh Coriander
Salt and Black Pepper


Method
Heat the oil in a large pan and add the onion. Fry for about 5 minutes and as it starts to soften add the garlic. Fry for another couple of minutes. Add the ginger, turmeric, paprika, cinnamon, coriander, cumin and smoked paprika. Stir for a couple of minutes.

Add the chicken breasts (you will shred them later) and fry until browned all over.  

Add the tomatoes, water, chickpeas, puree, honey, yoghurt, apricots, raisins, half the coriander and season. Simmer for 30 minutes, until the chicken is cooked through. Just before it's ready, remove the chicken and shred, then return to the pan to simmer for 5 minutes. If using lamb, it should cook for the same time.

Add the remaining coriander and serve.