Moroccan chicken stew

• flaked almonds↗large handful

  large handful

• ghee↗1 tbsp tbsp
• red onions↗2

  finely sliced

• garlic cloves↗4

  finely chopped

• ginger↗thumb-sized piece

  thumb-sized piece (about 40g), unpeeled if organic, finely grated

• ground cumin↗1 tsp tsp
• ground cinnamon↗1 tsp tsp
• smoked sweet paprika↗½

  ½

• chicken thighs↗4

  skin on

• red peppers↗2

  sliced into thin strips

• large lemon↗1

  cut into 6 thick slices

• green olives↗handful

  handful, stoned

• gluten-free chicken stock↗250ml ml

  or bone broth

• pitted dates↗4

  or dried apricots, chopped

• chilli powder↗a small pinch of

  a small pinch of, or 1 fresh, red chilli, chopped (optional)

• green beans↗150g

  halved

• fresh corianderhandful

  chopped

• fresh parsley↗handful

  chopped

Step-by-step instructions

1. 1

   In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.

2. 2

   In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.

3. 3

   Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.

4. 4

   Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.

5. 5

   If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.

6. 6

   Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.