500 gm chicken breasts cut into small chunks
4 tablespoons wholemeal flour seasoned with salt & pepper
2 onions sliced
4 teaspoons Moroccan Spice Rub (coriander, cumin, garlic, paprika, caraway seeds, chilli powder, dried rose petals, bay and mint.
250 ml chicken stock
handful cashews (optional)
8 finely chopped prunes
8 finely chopped apricots
1/2 tin chickpeas
If using rice cook as per label.
In a large bowl place the seasoned flour.
Toss the chicken in and coat evenly.
In a large frying pan heat 2 tablespoons olive oil over high heat and cook the chicken in small batches until golden brown. Set to one side.
In the same frying pan heat 2 tablespoons olive oil and cook the onions over a medium heat until golden brown.
Place the chicken back in the pan with the spices, dried fruit and stock. Stir well.
Add the chickpeas and cashews.
Reduce the heat to low and cook out for 40-50 minutes. The sauce should be slightly thickened. Serve it over brown rice.