This easy recipe went down a treat on Sunday. Fresh spices brought back from Morocco I’m sure made the difference as well as my ancient tagine, but you can find everything here. Serves 4
2 chicken breasts, cut to 1 inch cubes
1 onion, diced
2 tpsp ground cumin
2 tpsp ground cinnamon
1 tbsp groud fenugrek
1 tbsp honey
1 tin tomatoes
splash of pomegranate molasses
1 tbsp butter
Flat breads / rice to serve
Fry the onion in the butter and once translucent, add half the spices.
Add the cubed chicken to the pan and stir in well.
Once browned a bit, add in the tomatoes and the water.
Simmer till the fluid is half evaporated, then add the rest of the spices, the honey and splash in the molasses.
Stir and put on the lid for about 10 more minutes.
Serve warm with rice or bread. You can reheat – the flavours get better if left to fester for a few hours / overnight. Can be heated on the coals of a barbeque if using a clay tagine.