Moroccan Chicken Tagine

This is a lovely gently spiced dish with bags of flavour. Serve with couscous or rice for a delicious and healthy dinner. Serves 4

Ingredients Frylite Spray 1 onion, cut into 8 wedges 4 sliced garlic cloves 500g diced chicken breast 1 tbsp ground cumin 2 cinnamon sticks, slightly crushed 3 tbsp tomato puree 250g diced aubergine 1 deseeded and diced red pepper 100g sliced mushrooms 550ml of chicken stock 280g can of chickpeas, drained 55g dried apricots Chopped fresh coriander to garnish

Spray a couple of squirts of Frylite into a heavy based non stick pan and heat gently on the hob.

Add your onion and garlic and cook until slightly softened. Add in the chicken and stir continuously until the meat is sealed on all sides.

Then add your cumin, cinnamon, peppers, mushrooms and aubergine and cook for another 2-3 minutes.

Add in the chicken stock and tomato puree and ensure the puree is well stirred in. Once the mixture is bubbling reduce the heat to simmer and add in your chickpeas and apricots. Cover and continue to simmer until your chicken is tender. If you find that it needs further thickening add in more tomato puree and heat thoroughly before serving.

Spoon onto serving plates and garnish with your fresh coriander. If you like you can use a different meat like lamb or substitute the meat for a vegetarian alternative, also swapping the chicken stock for vegetable stock.