Step 1

Heat the oil in a large casserole over medium heat.

Step 2

Add the onions and cook for 5 minutes, until softened. Add the garlic and ginger and cook for 3 minutes. Add the cinnamon, cumin and paprika and cook for 2 minutes. Stir frequently and add a splash of water if the pan gets dry.

Step 3

Add the chicken and cook for 5 minutes. Stir in peppers, apricots, olives, lemon, courgette and stock. Reduce the heat and simmer uncovered for 30 minutes until the chicken is cooked through and the vegetables are tender.

Step 4

When you are ready to serve, season to taste. Ladle the stew into warmed serving bowls and sprinkle over the mint. Serve with brown rice.