Chicken and Mushroom Tagine

This dish started off being named "Chicken Surprise" as I had friends for dinner on a weeknight so threw the ingredients in a pan and prayed ... had no idea how it would turn out.  But, this turned out really well and I would cook it for a dinner party.

Serves 4

Ingredients:

·         2 tbsp olive oil

·         250 ml chicken stock

·         8 x chicken thing cutlets (or could do skinless chicken lovely legs or cutlets trimmed)

·         3 tbs Moroccan spice mix

·         1 brown onion sliced

·         3 garlic cloves

·         1/3 cup sultana's or raisons

·         400g button mushrooms, sliced

·         ½  lemon thinly sliced

·         ¼ cup flaked almonds, toasted

·         Couscous, to serve

Method:

1.       Toss chicken with half the spice mix and set aside for 5 minutes.

2.       Heat a deep large frying pan over high heat until hot. Add half the oil to the hot pan and cook the chicken, in batches, for 2-3 minutes each side or until light golden. Remove to plate.

3.       Reduce heat to medium; add the remaining oil with onion, garlic and remaining spice mix, cook, stirring often for 3 minutes until onion has softened. Add the mushrooms, cook, shaking the pan occasionally for 5 minutes until mushrooms are just tender.

4.       Return the chicken to the pan, add the lemon, sultanas and 250ml of stock to pan, cover and cook over medium heat for 25-30 minutes, adding more stock if required or until chicken is cooked through.

5.       Scatter over the almonds and serve with couscous.