Tagine

Ingredients:

• 4–6 skinless chicken thighs

• 1 onion, finely chopped

• 2 cloves of garlic, roughly chopped

• 2 tbsp of a Morrocan spice blend. If using ras el hanout, add 1 extra tsp of cumin, 1 tsp of ginger and ½ tsp of cinnamon

• 2 tbsp olive oil

• 2 tsp salt

• 1 × 400 g tin crushed tomatoes

• 100ml of meat stock or water

• A handful of dried apricots, halved

• A handful of green olives (not stuffed or brined in anchovies)

• 4 slices of lemon, about 1 cm thick

Optional

• 2 tsp harissa paste

• Fresh coriander, chopped

Instructions:

1. Mix the dry spices, olive oil and salt into a paste. Coat the chicken well.

2. Heat a large pan and lightly brown the chicken on both sides. It does not need to be cooked through.

3. Transfer the chicken to a pot. In the same pan, cook the onion until softened, then add the garlic and cook for 1 minute.

4. Transfer the onion and garlic to the pot, along with all remaining ingredients, including harissa (if using). Stir gently.

5. Cover and simmer for 40 minutes.

6. Sprinkle with fresh coriander before serving, if using.

Serve with: quinoa, rice or cauliflower rice.