Moroccan Chicken - cooking recipe

Ingredients

6 chicken breast fillets, skinless
1 onion, diced
4 garlic cloves, grated
1 1/2 tablespoons fresh ginger, grated
1 teaspoon cinnamon, ground
1 teaspoon coriander seeds or 1 teaspoon ground coriander
2 teaspoons cumin seeds or 2 teaspoons ground cumin
salt
pepper
2 (400 g) cans chopped tomatoes
1 tablespoon tomato puree
2 tablespoons honey
1 tablespoon oil, for frying

Preparation

Heat a large heavy based pan, preferably one with a lid, add oil and when hot add diced onion and grated ginger and garlic, cook till soft but not coloured.
If using whole spices, dry fry then in a small pan before grinding and adding to the onion, ginger and garlic mix along with the cinnamon. If not just add your spices all together, and cook for 2-3 minutes.
Add the tinned tomatoes, tomato puree and honey to the pan and cook till the mixture thickens, about 10 minutes over a low-medium heat.
Add chicken, coating in the sauce, cover and cook slowly till chicken is cooked, 15-20 minutes, but check first if you are using a different cut.
Season to taste and sere with, cous cous, salad, crusty bread, flat bread or whatever you fancy.