Moroccan Chicken

800g chicken thigh fillets
2 tbs oil
2 tbs Red Hill Spice Girls MOROCCAN RAS EL HANOUT
1 onion, large cut in wedges
2 cloves garlic
2 tbs lemon juice
1 cup chicken stock
½ cup dates, pitted prunes or dried apricots

Coat chicken cut in pieces in spice blend MOROCCAN RAS EL HANOUT.
Heat oil in pan and brown chicken in batches. Remove from pan.
Add onion and garlic to pan with a little oil and sauté until translucent.
Return chicken to the pan.
Add stock and lemon juice (or preserved lemon wedges)
Add dates, prunes or apricots.
Bring to the boil, reduce heat and simmer for 30minutes.

Serve with couscous or rice, and roasted vegetables or salad with some natural yoghurt

Serves 4-6