Flavorful dish with lots of spices inspired by Moroccan cuisine. Traditionally cooked in a tagine, this recipe just needs one large pot.

Preparation time: 1 hour

What you need:

1 tablespoon oil

1 onion, halved and sliced

4 garlic cloves, minced

6 chicken thighs or chicken breast

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon cinnamon

½ teaspoon coriander

½ teaspoon turmeric

2 tablespoons flour

1 ½ cups (360ml) chicken broth (you can substitute with water)

14oz (400g) tomatoes, stewed (you can use fresh or canned tomatoes)

½ cup (65g) raisins (optional)

½ cup (180g) green or black olives

2 teaspoons lemon juice

4 heaped tablespoons of fresh cilantro, chopped (you can substitute with parsley)

How to do it:

Heat the oil in a large pot over medium heat (a Dutch oven is ideal).

Season chicken on both sides with salt, pepper and paprika.

Cook chicken for 4-5 minutes on each side, browning it nicely.

Remove the chicken from the pot and place on a plate. Add onions to the pot and cook for 4-5 minutes until translucent. Add the garlic and cook for another minute.

Mix all spices in a small bowl, add 2-3 tablespoons of water to the pot, then add the spices stirring constantly.

Add the chicken broth, then add flour and mix well. Add salt and pepper to taste.

Add tomatoes while stirring and bring to a short boil. The sauce should thicken a bit.

Add the chicken back to the pot. Stir in the raisins/cranberries.

Cover the pot and cook for about 30-40 minutes until chicken is tender.

Stir in the olives and lemon juice at the end. Spoon the sauce over the chicken. Sprinkle the cilantro over the top.

Serve with couscous or white or brown rice.

Note: On the picture above I added some fresh spinach at the end – replacing the cilantro.

Enjoy!