Ingredients:

• 4 chicken breasts
• 1 large red onion
• 3 cloves garlic
• 1 400g can chopped tomatoes
• 1 500g carton tomato passata
• 1 tspn Ras el Hanout (Moroccan equivalent to garam masala)
• 1 tspn cumin seeds (lightly toasted and crushed)
• 10 dried apricots (halved)
• 20 dried sultanas
• 1 preserved lemon ( chopped into small chunks)

Method:

1. Finely dice onion and garlic and place all the ingredients except chicken into a lidded casserole dish and mix well.
2. Add the chicken ensuring its covered by the sauce and place in the oven at 160c for 2.5 to 3 hours dependant on chicken size.

Serves 4 people when served with cuscus or turmeric flavoured rice and flat breads.

I also use boned and skinless chicken thighs or diced lamb with this recipe. I'ts best to brown these of in a dry frying pan to release the fats prior to casseroling.