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Ras-el-Hanout spice blend recipe can be found here
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Ingredients
100g dried cranberries
12 chicken thighs, skinless and boneless
6 garlic cloves, crushed
1 onion, diced
3 heaped tsp Ras-el-Hanout spice blend
1 x 400g Chickpeas can, drained and rinsed
2 x 400g tin Chopped tomatoes
Handful Fresh coriander leaves, torn
Instructions
Pre-heat oven 190ºC / Gas Mark 5
Trim the chicken of excess fat. Rub the meat with ras-al-hanout spice blend.
Lightly brown the chicken on a medium heat in non-stick frying pan in batches, then remove from the heat and transfer to an ovenproof casserole dish with a well-fitting lid.
Deglaze the pan with a splash of water and scrap the juices into the chicken. Sweat the onions on a medium heat until softened, and add the garlic, chickpeas and cranberries. Cook for another minute.
Add the chickpeas to the chicken and pour over the tomatoes and 50ml water. Season with salt and pepper. Bring to the boil, remove from the heat cover and place in the oven for 1 hour.
Sprinkle with chopped fresh coriander and serve hot with cous cous, rice or bulgur wheat.
