Moroccan Chicken Tagine With Couscous


2 tablespoon olive oil
1 large onion, finely chopped
1/2 teaspoons ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoons cumin
1 tablespoon ground coriander

500g chicken breast meat, cut into chunks
200g canned diced tomatoes
250ml campbell chicken stock
1 tablespoon chopped preserved lemon (Optional)
3 tablespoon fresh coriander

Couscous or rice to serve with the dish

Heat olive oil in a large saucepan or casserole
Add the onion and cook gently for 10 min (onion should be just soft)

Add the cinnamon, coriander, cumin and turmeric and cook for a further 30 sec while stirring

Add chopped tomato, chicken and chicken stock and stir well

Bring to the boil, cover and simmer for 20-30 min until sauce is thickened and chicken is cooked
Carefully stir in the preserved lemon and the chopped coriander, season to taste and serve with rice or couscous.