Chicken thigh or breast fillets with Moroccan spices and sweet potato cooked long and slow in
a tagine or heavy-based saucepan with tomatoes, honey, dried apricots, raisins and saffron.
2 tbsp olive oil
1 large onion, roughly chopped
3 garlic cloves, crushed
3 cm piece fresh ginger, grated
1 tbsp Spice Fusion Moroccan Spice blend
600g skinless chicken thigh or breast fillets, chopped into chunks
1 orange sweet potato (approx. 400g), peeled and cut into chunks
1 tbsp tomato paste
2 tbsp honey
¼ tsp crumbled saffron strands
1 cup chopped tomatoes
½ cup dried apricots
½ cup raisins, optional
½-1 cup water or stock
Heat olive oil in heavy based saucepan and gently colour onion and garlic.
Add ginger and Moroccan Spice blend, stir for a minute, or until fragrant.
Add chicken, mix well, and cook until chicken changes colour.
Transfer to tagine, if using.
Stir in sweet potato, tomato paste, honey and saffron.
Mix well, then add chopped tomatoes, apricots, raisins, if using, and water.
Bring to the boil, then simmer, covered, until chicken is cooked
(up to 2 hours if using a tagine, about 30 minutes if using a saucepan).
Season with salt to taste.
Sprinkle coriander over the top and serve with rice or couscous.