Ingredients – serves 6

For the tagine:

• 4 large chicken breast fillets
• 4 red onions
• 2 tablespoons olive oil
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 70 g tomato purée
• 800 ml chicken stock
• salt and black pepper
• 500 g dried pitted prunes
• a small bunch of fresh coriander
• a handful of almonds

To serve:

• steamed couscous

Method

Make the tagine:

• Peel and chop the onions. Heat the olive oil in a large frying pan, tip in the chopped onions and fry over a medium heat for 5 minutes to soften.
• Cut the chicken breast into small strips, add to the onion and fry for another 5 minutes, then add all the spices.
• Pour in the chicken stock and the tomato purée, season with salt and pepper.
• Bring to a boil for 5 minutes, then simmer over a low heath for 10 minutes.
• Cut the prunes in half, throw into the pan and simmer for another 10 minutes.
• Remove the tagine from the heath. Pick the leaves from the coriander and roughly chop with the almonds, scatter over the tagine.
• Serve with the steamed couscous