An easy and tasty Moroccan dish of chicken fillets, sweet potato, apricots, raisins and Spice
Fusion’s version of Ras el Hanout. Cook it in a traditional tagine or a heavy-based saucepan.
2 tbsp olive oil
1 large onion, roughly chopped
3 garlic cloves, crushed
3cm piece fresh ginger, grated
1 tbsp Spice Fusion Ras el Hanout
600g skinless chicken thigh or breast fillets, chopped into chunks
1 orange sweet potato (about 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
½-1 cup water or stock
salt & black pepper to taste
Heat the olive oil in a heavy based saucepan and gently colour onion and garlic. Add ginger and Ras el Hanout,
stir for a minute, or until fragrant. Add chicken, mix well, and cook until it changes colour.
Transfer to a Tagine, if using.
Stir in sweet potato, tomato paste, honey and saffron. Mix well then add the chopped tomatoes,
apricots, raisins and water. Bring to a 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.
