Moroccan Chicken Stew

Moroccan Chicken Stew Photo: Love Food Hate Waste NZ

Ingredients

•     dash of oil
•     500g boneless skinless chicken, cubed (or use lamb or pork)
•     2 onions, sliced
•     300g chopped vegetables (e.g. carrot, capsicum, parsnip, pumpkin)
•     50g dried apricots, raisins, sultanas or prunes, halved
•     1 x 400g tin tomatoes
•     1 heaped teaspoon each ground cinnamon and cumin
•     200ml water
•     salt and pepper

Method

Heat oil in a pan, add the onion and cook until browned.

Add the cubed chicken and fry for two minutes.

Add the chopped vegetables and cook another 3 minutes, stirring regularly.

Add the dried fruit, tomatoes, spices, water and seasoning.

Bring to a gentle boil, turn the heat down and simmer gently for 20 minutes, stirring regularly.

Serve with couscous, rice, potatoes or bread.