This one-pot meal inspired by the recipes of North Africa, has deep rich sophisticated flavour... yet is so easy to prepare, using ingredients in your pantry. Vaguely Moroccan Chicken & Chickpeas Recipe will be one of your favourites.

Serves 4-6
Ingredients:
1/2 tsp (2 mL) saffron threads
1/2 cup (125 mL) boiling chicken stock
1/2 cup (125 mL) chopped fresh coriander
1/2 cup (125 mL) chopped fresh parsley
1/2 cup (125 mL) chopped fresh mint
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) garam masala (or Ras el hanout if you can get it)
1/2 tsp (2 mL) cayenne pepper
6 -8 (about 1 Kg) chicken thighs skinless boneless cut up
300 g sweet potato, unpeeled, cut into 4 cm pieces
2-3 hot peppers
Handful pitted Kalamata olives
Handful pitted dates
19 oz (540 mL) can chickpeas, rinsed, drained
fresh parsley sprigs, to serve
fresh mint leaves, to serve

Method:
Place the saffron threads in a small heatproof jug. Pour over the boiling chicken stock and set aside for 20 minutes to infuse. Combine the coriander, parsley, mint, turmeric, garam masala, cayenne pepper, saffron mixture and chicken in a glass bowl. Cover and refrigerate for 2 hours.
Add the sweet potato to the chicken mixture and stir to combine, place hot peppers on top. Transfer to a 1L (4-cup) capacity flameproof tagine or braiser. Cover and cook over low heat for 60 minutes or until the chicken is cooked through.
Remove from heat. add the chickpeas, olives, and dates. Cover and set aside for 10 minutes or until the chickpeas are heated
through. Top with the coriander sprigs and mint leaves.

**BTW - Garam Masala & El Hanout are just generic terms for 'Spice Mix' and can contain anywhere up to 100 different spices in the mix. Many of those spices overlap between the two, and generally both contain: coriander, cumin, cinnamon, cardamom, turmeric, and ginger. So in the end the flavours are very similar, and yet would be different at each household.

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