Kitchen Experiments: Simple Moroccan Chicken

Serves 4

500g chicken fillet, cut into 2 cm dice
¼ cup flour seasoned with salt and pepper
¼ cut olive oil
2 onions sliced
2 tsp ground cinnamon
¼ tsp ground cloves
Zest of a lemon
¼ cup sultanas
1 cup chicken stock
50g tasted pine nuts (optional)
¼ cup chopped fresh coriander
Juice of a lemon, plus wedges to serve
Couscous
Greek yoghurt to serve

Toss the chicken in thr flour. Heat 2 tbpns of oil in a large fry pan over high heat, then cook chicken in batches until golden brown and set aside.

Heat remaining oil in pan. Add onions, reduce heat to medium and cook for 10 minutes, stirring, until golden and softened. Return chikcen to pan with spices, sultanas and stock. Reduce heat to low and cook for 5 minutes until heated through and thickened slightly. Stir in pine nuts, coriander and lemon juice. Serve on a bed of couscous and drizzle yoghurt.

*Recipe taken from: Delicious, Issue 28, June 2004