Cinnamon Spiced Moroccan Chicken

2 tbs flour
1 1/4 tsp Schwartz Cinnamon Ground
1/2 tsp Schwartz Cumin Ground
1/2 tsp Schwartz Ginger Ground
1/4 tsp Schwartz Chillies Crushed
1 tsp Schwartz Paprika
1/2 tsp Schwartz Coriander Ground
1/2 tsp Schwartz Garlic Granules
1/4 tsp Schwartz Sea Salt Mill
8 boneless, skinless chicken thighs
1 tbs olive oil

225ml chicken stock
100g pitted whole dates or dried apricots, sliced
50g toasted sliced almonds
450g various vegetable chunks, such as courgette, pepper, sweet potato (optional)
STEP 1

Mix 1 tbs of the flour, the spices, Garlic and the Sea Salt in a shallow dish. Coat both sides of the chicken with the spice mixture.



STEP 2

Heat the oil in a large frying pan on a medium-heat. Add the chicken and cook for 3 minutes on each side or until golden brown.



STEP 3

Mix the remaining flour and chicken stock and add to the pan. Bring to the boil, stir in the dates and almonds (as well as vegetables if desired). Reduce the heat to low, cover and simmer for 8-10 minutes, or until chicken is cooked through and the vegetables are tender (if added).



STEP 4

Serve with couscous or rice.