SPICY CHICKEN
1 tbsp olive oil
1 medium onion finely sliced
2 tsp cumin seeds
1 clove garlic, chopped
1 tbsp grated, fresh ginger
8 chicken thighs (bone-in) skin removed
1 x 400g tin chopped tomatoes
2 tbsp harissa paste
1 tbsp honey
1 x 400g tin chickpeas, drained and rinsed
200 g spinach
1
Heat the oil in a large frying pan and add the onion, cumin seeds, garlic and ginger and fry gently for 4 minutes, until slightly softened, then add the chicken
2
Fry the chicken for about 3 minutes on each side, stirring the onion occasionally; add the tomatoes, harissa paste, honey and 150ml water; stir in the chickpeas, cover and simmer gently for 35-40 minutes or until the chicken is cooked through
3
Remove the lid, stir in the spinach and season to taste; increase the heat and simmer vigorously until the sauce has reduced slightly; serve with couscous
