Step 1

Set a large sauté pan (or casserole dish) with a lid on a medium heat. Fry the chopped onion and garlic in a little olive oil until they start to turn translucent.

Step 2

Add the chopped chicken and stir in well. Cook until the chicken starts to colour.

Step 3

Add the ras el hanout, and stir well to coat each piece of chicken evenly. Cook for a further couple of minutes.

Step 4

Add the remaining ingredients and stir well. Bring to a simmer and turn the heat down low.

Step 5

Leave the dish to cook for 18 minutes. Once cooked, turn off the heat and leave to stand for 5 minutes.

Step 6

Adjust seasoning if necessary. Stir through a handful of chopped coriander. Serve Moroccan Chicken garnished with more coriander, mint, pomegranate seeds and toasted flaked almonds.