Ingredients

• 4 x Chicken thighs

• Olive oil

• Plain flour

• Medium brown onion - diced

• 3 x Garlic cloves - diced

• 1/2 x Cup green olives - pitted

• 1/2 x Cup raisins

• 1/2 x Cup apricots - loosely chopped

• 2 x Cups, best home made style chicken stock - see note

• 2 x Tablespoons tomato paste

• 3 x Teaspoons Moroccan spice seasoning - see note

• 1 x Medium lemon thinly sliced

Preparation

Lightly cover the chicken with olive oil then rub the Moroccan Spice Seasoning firmly into the chicken on both sides and refrigerate for 30 minutes.

Next, In a bowl add the olives, raisins, apricots, chicken stock and tomato paste, stir well then set aside.

Now in a medium hot pan, add a little olive oil then when hot add the onions and garlic (taking care not to burn the garlic) and cook down until soft and caramelised - about 10 minutes. Then return the contents of your bowl with the chicken stock and ingredients to the pan and mix well into the onions and garlic. Bring to the boil and allow to reduce a little.

Next, return the spiced chicken to room temperature then add to the pan, sprinkle with the flour on both sides and carefully brown all over. Add the sliced lemon, cover with the sauce and cook until chicken is firm - allow 20 minutes.

Serve with arborio rice or couscous.

Important: (1) The quality of the chicken stock is critical to this recipe. Avoid the over salted cardboard supermarket stocks (2) To order the Moroccan Spice Seasoning go to SPICES(/spices)