Preparation time: 10 minutes
Cooking time: 40 - 50 minutes
2 tbsp Moroccan spices
500g skinless chicken thighs, diced
1 large red onion, sliced
2 garlic cloves, crushed
juice of 1 lemon
400g of chopped tomatoes
1 chicken stock cube
80g dried apricots, sliced
12 pitted green olives, chopped (optional)
Heat a splash of oil in a large, heavy based saucepan (that has a lid) over a medium heat. Gently cook the onions for 8-10 minutes until softened. Add the garlic and cook for 30 seconds, followed by the Moroccan spices and cook for a further 30 seconds.
Increase the heat to medium high. Add the diced chicken thighs and cook until browned on all sides. Stir in the chopped tomatoes, half the lemon juice, apricots and olives (if using). Crumble in the chicken stock cube and add 200ml of water. Season with salt and pepper.
Bring to a simmer and cover with a lid. Cook over a gentle heat for 20 minutes. Remove the lid and continue to simmer for a further 20 minutes until the chicken is cooked and the sauce thickened. Squeeze in some extra lemon juice if you think it needs more zing.
SERVING SUGGESTIONS: Serve with green beans and couscous