Nectarine & Peach Chicken Tagine

“Inspired from a traditional Moroccan Tagine, uses chicken thighs and fresh peaches and nectarines, perfect for a midweek supper”

Ingredients

4 South African Peaches or Nectarines, stoned and cut into wedges

8 chicken thighs (or chicken portions of your choice)

1 onion roughly chopped

3 garlic cloves crushed

1 tbsp chopped ginger

1 tsp ground cumin

1 tsp ground coriander

1 cinnamon stick

2 tbsp Ras El Hanout

1 tbsp balsamic vinegar

400ml chicken stock

150g asparagus spears

2 tbsp flaked almonds

Green olives to serve

Method

Heat a large oven proof pan, add the oil and sear the chicken pieces skin side down for 5 minutes until the skin is crisp. Set aside. Add the onion, garlic and ginger to the pan. Colour for 2 minutes then add the spices. Give the pan a stir then after a minute add the balsamic vinegar and chicken stock. Once it’s come to a simmer take it off the heat and return the chicken pieces to the pan.

Nestle the peach and nectarine wedges and the lemon slices between the chicken and put in the oven at 180 fan for 40 minutes.

Add the asparagus spears to the pan and sprinkle over the flaked almonds and return the pan to the oven for another 5 minutes. Serve topped with the green olives.