Ingredients
- 1-2 tbsp olive oil
- 1 large onion - chopped
- 3 garlic cloves - finely chopped
- 2 cm fresh ginger - finely chopped
- 1 tbsp plain flour
- 500 ml chicken stock
- 2 tbsp tomato paste
- 2 tbsp honey
- 4 tsp ras el hanout spice mix
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp tumeric
- 400g tin chopped tomatoes
- 8 skinless / boneless chicken thighs
- 400g tin chick peas - drained
- 140g dried apricots
- 2 medium carrots - peeled and diced
- 2 sweet potatoes - peeled and cut into chunks
- salt and pepper to taste
- handful of fresh coriander leaves and flaked almonds to serve (optional)
Directions
- Preheat oven to 170C/150Fan/Gas 3
- Heat the oil in a large, lidded casserole dish. Add the onions and garlic, saute gently for 5 minutes until the onions are softened.
- Stir in the ginger, saute for another 2 minutes.
- Add the flour, combine with the onions.
- Gradually pour in the chicken stock, stirring continuously until fully incorporated. Bring to the boil.
- Mix in the honey, tomato paste, plus all the herbs and spices. Generously season with salt and pepper.
- Stir in the tinned tomatoes
- Add the chicken thighs, chick peas, dried apricots, carrots and sweet potatoes. Give everything a good mix.
- Bring to the boil then transfer to the oven for 3 hours.
- Remove from the oven. Sprinkle with freshly chopped coriander and almond flakes, serve with couscous, pita bread and/or salad.
Notes:
If using a slow cooker, transfer all the ingredients at stage 9 then cook on medium for up to 8 hours.
For a pressure cooker, use the saute/browning function for steps 2 - 8, then close the lid and cook on the meat setting for 30 minutes.
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