Moroccan Chicken

• 1 tablespoon olive oil
• 2 chicken breasts, chopped into bite-sized bits
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 red pepper, diced
• 1 pinch saffron strand
• 1 dash cumin seed
• 1 teaspoon ground coriander
• 1/2 teaspoon ground red chili pepper
• 1 pint chicken stock
• salt
• black pepper

1. Add the oil to a large saucepan or deep-sided frying pan and fry the onions and garlic until brown. Set aside.
2. Fry off the chicken until coloured, return the onions and garlic to the pan.
3. Add saffron, cumin seeds, coriander, chilli, salt and pepper, and stir well to coat everything.
4. Add the chicken stock and bring to the boil. Reduce to a strong simmer and cook for 30 minutes, or until you have a nice consistency to the sauce. Serve with rice.

olive oil, chicken breasts, onion, garlic, red pepper, saffron strand, cumin, ground coriander, ground red chili pepper, chicken, salt, black pepper

Taken from www.food.com/recipe/moroccan-chicken-212004 (may not work)