Moroccan Spiced Chicken

Ingredients

• 2 red onions, finely diced
• 2 garlic cloves, crushed
• 3 skinless chicken breasts, chopped
• 1 tsp coriander seeds
• 1 tsp ground cinnamon
• ½ tsp cayenne pepper
• seeds from 6 cardamom pods
• 450ml (¾ pint) chicken stock
• 2 tbsps plain flour
• 1 tbsp chopped fresh marjoram
• 1 x 400g can chopped tomatoes
• 1 orange

Cooking Instructions

1. Heat a large non-stick pan and dry-fry the onion and garlic until soft. Add the chopped chicken and spices and cook for 10 minutes, sealing the meat on all sides.
2. Add 2 tbsps of the chicken stock, then sprinkle the flour over the top. Cook out the flour for 1 minute before adding the remaining stock and the marjoram and tomatoes.
3. Cut the orange into small wedges and add to the pan. Cover with a lid and simmer gently for 35 minutes until the chicken is fully cooked, adding more stock if required. Serve hot.

Tips

Toasting the spices in a hot, non-stick frying pan gives a deeper, richer flavour.