Moroccan Chicken Tagine with Courgette and Chickpeas

How to make it

1. 1

   Dice the chicken breast into pieces just over 3 cm. Cut the courgette into half-moons and chop the onion and garlic.

2. 2

   Heat the olive oil in a large sauté pan or casserole over medium heat.

3. 3

   Brown the chicken pieces all over for about 3-4 minutes until nicely coloured. Leave them in the pan.

4. 4

   Add the onion, garlic and grated ginger. Sauté for 2 minutes until the onion has softened.

5. 5

   Stir in the cumin, ground coriander and cinnamon. Let the spices toast for 30 seconds until fragrant.

6. 6

   Pour in the chopped tomatoes, rinsed chickpeas, courgette and water, and crumble in the stock cube.

7. 7

   Cover and simmer over low to medium heat for about 12-15 minutes until the chicken is cooked through and the courgette is tender but still has some bite.

8. 8

   Squeeze over the lime juice and scatter generously with chopped flat-leaf parsley. Season with salt and black pepper.