Chicken Tagine with apricot quinoa

Heat the oil in a deep casserole dish over a medium heat. Add the onion and fry for 4 minutes until beginning to colour.

Add the garlic and all the spices and fry for a little bit longer, stir well.

Add the sliced chicken, chopped tomatoes, butternut squash, carrot, honey and preserved lemon.

Stir well and bring to a good simmer, then reduce heat. Simmer gently for 45 minutes. For the last 10 minutes of cooking time, stir in the drained chickpeas.

Serve with apricot quinoa, fresh coriander or parsley and black olives.

Serve with fresh coriander, black olives sliced and apricots quinoa.