Moroccan Chicken Tagine - cooking recipe

Ingredients

Moroccan Spice Blend
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon black pepper, coarse ground
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
Tagine
2 small brown onions
1 tablespoon olive oil or 1 tablespoon vegetable oil
400 g chicken thigh fillets, diced
800 g diced tomatoes
800 g chickpeas, drained and rinsed
200 ml chicken stock
1/2 lemon
1 cup water

Preparation

Finely dice the onions and saute in a large pot with the spice mix, using the olive oil.
When the onions and spice mix starts to give off a fragrant smell, add in the diced chicken. Fry this off for 2 minutes.
Add the cans tomato, stock, 1 cup of water, chickpeas and the juice of half a lemon.
Season with salt and pepper and let this simmer for 15 minutes. If it gets to thick too quickly add in more water.