Moroccan Chicken

• 6 chicken breast fillets, skinless
• 1 onion, diced
• 4 garlic cloves, grated
• 1 1/2 tablespoons fresh ginger, grated
• 1 teaspoon cinnamon, ground
• 1 teaspoon coriander seeds or 1 teaspoon ground coriander
• 2 teaspoons cumin seeds or 2 teaspoons ground cumin
• salt
• pepper
• 2 (400 g) cans chopped tomatoes
• 1 tablespoon tomato puree
• 2 tablespoons honey
• 1 tablespoon oil, for frying

1. Heat a large heavy based pan, preferably one with a lid, add oil and when hot add diced onion and grated ginger and garlic, cook till soft but not coloured.
2. If using whole spices, dry fry then in a small pan before grinding and adding to the onion, ginger and garlic mix along with the cinnamon. If not just add your spices all together, and cook for 2-3 minutes.
3. Add the tinned tomatoes, tomato puree and honey to the pan and cook till the mixture thickens, about 10 minutes over a low-medium heat.
4. Add chicken, coating in the sauce, cover and cook slowly till chicken is cooked, 15-20 minutes, but check first if you are using a different cut.
5. Season to taste and sere with, cous cous, salad, crusty bread, flat bread or whatever you fancy.

chicken, onion, garlic, fresh ginger, cinnamon, coriander seeds, cumin seeds, salt, pepper, tomatoes, tomato puree, honey, oil

Taken from www.food.com/recipe/moroccan-chicken-288627 (may not work)