This is something I made to go with JanS Spice Mix. I have to mention Iain Hewiston and Claudia Roden who helped me make up this recipe as I took ideas from both of them as well.
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- add 1 can chopped tomatoes
- add 2 tablespoons olive oil
- add 1/2 kg pumpkin
- add 1 1/4 kg chicken pieces
- add 1 cup chicken stock
- add 1 1/2 tablespoons ras el hanout spice mix (JanS recipe)
- add yoghurt
- add 2 onions
- add 1 lemon, juice of
- add 1 cinnamon stick
- add 12 pitted prunes
- add 1/4 teaspoon saffron threads
- add salt and pepper
- add 1 tablespoon honey
- Heat olive oil in a large saucepan over medium high heat.
- Sprinkle chicken with salt and pepper add to skillet and brown about 5 mins per side.
- Transfer chicken to plate.
- (you will have to dochicken in batches so as not to crowd the pan too much) Pour off all but a thin film of fat from the pan.
- Add the onions and reduce the heat and cook the onions until very tender and beginning to brown about 10 minutes.
- Add the pumpkin and cook for further 2 minutes.
- Add the Spice including saffron and stir until quite fragrant, about 1 minute taking care not to burn.
- Add the chicken, chicken stock, cinnamon stick, tomatoes, prunes and honey, lemon juice.
- Cover and simmer for about 30 minutes until chicken cooked.
- Take out the chicken, keep warm simmer the sauce without lid for about 10-15 minutes until thickened.
- Serve with couscous or rice.
- Sprinkle with couscous and add a dollop of yoghurt.