African peach and chicken tagine recipe

• 1 tbsp olive oil
• 1 small onion, diced
• 4 skinless, boneless chicken breasts, cut into bite-size pieces
• 1 tbsp finely grated ginger
• 1 garlic clove, finely chopped
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp cinnamon
• 0.5 tsp red chilli flakes
• 4 peaches, skinned
• 1 small sweet potato cut into bite-size pieces
• 400 g (14.1oz) tinned chopped tomatoes
• 125 ml (4.4fl oz) water
• 90 g (3.2oz) Kalamate olives, pitted
• 0.5 tsp salt
• 50 g (1.8oz) raisins
• 2 tbsp pine nuts, toasted
• 1 handful chopped coriander

1. Heat the oil in a large, wide frying pan over medium heat and add the onion and chicken.
2. Cook, stirring occasionally, until chicken is no longer pink
3. Stir in ginger, garlic and seasonings.
4. Add peaches, sweet potatoes, tomatoes and their juice, water, olives and salt.
5. Stir.
6. Bring to the boil.
7. Cover and simmer gently, stirring occasionally until potato is soft, 15 to 20 minutes.
8. Stir in raisins, salt and pepper to taste.
9. Serve over couscous or rice, sprinkled with pinenuts and coriander.

olive oil, onion, skinless, ginger, garlic, ground cumin, paprika, cinnamon, red chilli, peaches, sweet potato, tomatoes, water, kalamate, salt, raisins, nuts, handful

Taken from www.lovefood.com/guide/recipes/46406/african-peach-and-chicken-tagine-recipe (may not work)