CHICKEN, NECTARINE & PEACH TAGINE

By Anna Stanford, Anna’s Family Kitchen

Serves 4

INGREDIENTS

• 4 South African peaches or nectarines, stoned and cut into wedges

• 8 chicken thighs (or chicken portions of your choice), wellseasoned

• 1 onion, roughly chopped

• 3 garlic cloves, crushed

• 1 tablespoon chopped ginger

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 cinnamon stick

• 2 tablespoons Ras El Hanout

• 1 tablespoon balsamic vinegar

• 400ml chicken stock

• 150g asparagus spears

• 2 tablespoons flaked almonds

• Green olives to serve

Method

1. 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.

2. Add the onion, garlic and ginger to the pan. Colour for 2 minutes then add the spices.

3. 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.

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

5. Add the asparagus spears to the pan and sprinkle over the flaked almonds and return the pan to the oven for another 5 minutes.

6. Serve topped with the green