INGREDIENTS
Chicken Tagine:
2 large onions, sliced
1 tbsp sunflower oil
2 tsp ground turmeric
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp garlic puree
2 tsp ginger puree
1 kg chicken breasts, cut into 2cm dice
750ml chicken stock
410g canned chickpeas, drained
250g ready to eat dried apricots, halved
1 tbsp runny honey
125g baby spinach
Salt and freshly ground black pepper
Minty Yoghurt:
1½ tbsp mint sauce
500g natural yoghurt
Tomato and Coriander Basmati:
500g Tilda Brown Basmati Rice, cooked
3 tomatoes, chopped
20g fresh coriander, roughly chopped
4 spring onions, finely chopped

METHOD
1. Cook the onion in a deep sauté pan with a splash of water for 3-4 minutes to soften. Add the oil and brown the onion.
2. Add the spices, garlic, ginger and the chicken and stir for 1 minute.
3. Pour in the stock and bring to the boil, cover and simmer for 15 minutes.
4. Add the chickpeas and apricots and simmer uncovered for a further 15-20 minutes until the sauce has thickened.
5. Remove from the heat, stir in the honey, spinach and season well. Put the lid on and allow the spinach to wilt in the heat of the pan.
6. Meanwhile stir the mint sauce into the yoghurt, and stir the tomatoes, coriander and spring onions into the cooked brown basmati.
7. Serve the chicken tagine with the rice and a dollop of minty yoghurt.

Serves 10 adults, 10 teenagers or 20 primary school children