A tasty recipe from Chris ... he does love tagines and tasted lots on our visit to Morocco

Moroccan style Chickpea & Chicken Tagine

Serves 4

4 chicken breasts	2 large white onions
4 cloves of garlic	8 salad tomatoes
350g dried chickpeas	2 red peppers
Large bunch of coriander	2 green chillies
4 tsp ground cumin	2 tsp turmeric powder
1 tsp cumin seeds	1 tsp mixed spice
Small tub of low fat natural yoghurt	Olive Oil

Method

1.     Soak the dried chickpeas over night in plenty of cold water.

2.    Remove skin and fat from chicken and dice into bite size chunks. In a separate bowl, mix all dried spice together and take half and rub onto the diced chicken. Allow the chicken to marinade over night in the fridge.  

3.    Wash soaked chickpeas next day in cold water and cook in pan with plenty of hot water until crushable between fingers or for about half an hour. Don’t add any salt to the water at this stage.

4.    Cut the peppers and chillies in half and remove seeds from both. Dice the tomatoes and add the two chopped peppers.   

5.    Peel onions and dice into small pieces, peel and crush garlic cloves with side of knife or small pan to release more flavour.

6.   In a medium pan (a pan big enough to hold all ingredients) pour 1 tablespoon of olive oil and place on gentle heat.

7.    Gently fry onions and garlic until lightly browned and add chicken from fridge, increase heat and stir until chicken is coloured all over.

8.    Add the diced peppers, chilli and tomatoes to the pan, after 5 minutes add the rest of the dried spice mix. Keep stirring all time. With a colander or sieve drain the chickpeas and add to the pan with the rest of the ingredients. Also the add natural yoghurt and 1 pint of hot water. Lightly season with sea salt and pepper and cover, cook on a low heat for about 45 minutes. Stir every 10 minutes or so.

9.    Wash and roughly chop coriander and add to pan. Taste the tagine, add a little more salt if needed and serve. Enjoy!!