Chicken & Mushroom Tagine
Chicken breast, cut into chunks
Saffron (not essential)
Tomato puree (if required)
Take a casserole pot that you can use on the stove or a large saucepan or frying pan with a lid.
Fry the chicken breast pieces in 2tbsp of the olive oil until nicely browned, remove from the pan to a plate.
Add the remaining olive oil and gently cook the onions, garlic, cinnamon, ginger and cumin over a low heat until soft and leaves a lovely fragrant smell in the air. Add the chicken back to the pan with the tomatoes, saffron if using, lemon, apricots and stock. Season with salt and milled pepper and bring to a steady simmer, cook for about 25 minutes. Just before serving add the chopped coriander and serve with hot cous-cous.