Chicken Tagine & Cous Cous

Ras el Hanout spice mix

Ras el Hanout spice mix

INGREDIENTS:
1 onion, chopped
1 gren pepper, chopped
1 red pepper, chopped
1 courgette, sliced
1 aubergine, chopped
1 can tomatoes
1 chicken stock cube
1/2 chicken, cut into smaller pieces
2 400g jars chick peas
12 dried prunes
Ras el Hanout spice mix (see below)

For the RAS EL HANOUT spice mix:
1 teaspoon ground ginger
1/2 teaspoon cardamon seeds
1 teaspoon coriander seeds
1/2 teaspoon ground nutmeg
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves
Grind and combine the spices.

METHOD:
Fry onion in a frying pan for several minutes until soft. Add the pepper and continue frying on a medium heat. Turn up the heat, add the chicken pieces and continue frying for a further 5 minutes before stirring in the spice mix. Transfer to a pressure cooker together with the aubergine, courgette, tin of tomatoes, prunes, chicken stock and two cans water and mix well. Add the chick peas and season with salt. Cook in the pressure cooker for 20 minutes.
Serve with cous cous.