Moroccan chicken stew

Name: Moroccan chicken stew
Ingredients: large handful flaked almonds; 1 tbsp ghee; 2 red onions, finely sliced; 4 garlic cloves, finely chopped; thumb-sized piece ginger (about 40g), unpeeled if organic, finely grated; 1 tsp ground cumin; 1 tsp ground cinnamon; ½ smoked sweet paprika; 4 chicken thighs, skin on; 2 red peppers, sliced into thin strips; 1 large lemon, cut into 6 thick slices; handful green olives, stoned; 250ml gluten-free chicken stock or bone broth; 4 pitted dates or dried apricots, chopped; a small pinch of chilli powder or 1 fresh, red chilli, chopped (optional); 150g green beans, halved; handful fresh coriander, chopped; handful fresh parsley, chopped

"This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment..."

INGREDIENTS

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large handful flaked almonds

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1 tbsp ghee

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2 red onions, finely sliced

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4 garlic cloves, finely chopped

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thumb-sized piece ginger (about 40g), unpeeled if organic, finely grated

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1 tsp ground cumin

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1 tsp ground cinnamon

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½ smoked sweet paprika

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4 chicken thighs, skin on

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2 red peppers, sliced into thin strips

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1 large lemon, cut into 6 thick slices

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handful green olives, stoned

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250ml gluten-free chicken stock or bone broth

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4 pitted dates or dried apricots, chopped

•

a small pinch of chilli powder or 1 fresh, red chilli, chopped (optional)

•

150g green beans, halved

•

handful fresh coriander, chopped

•

handful fresh parsley, chopped

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