- 1 large chopped Onion
- 3 tbsp oil
- 4 Chicken Breasts
- 4 tsp Bart Ras El Hanout
- 1 tsp Bart Garlic in Sunflower Oil
- 1 tsp Bart Ginger in Sunflower Oil
- 1 Lemon Peel
- 125g Pitted Green Olives
- Salt & Pepper to taste
- Chicken Stock
- 3 tsp Bart Coriander in Sunflower Oil
- Couscous to serve
Soften the onion in oil. Add the chicken breasts and cook for 2 minutes.
Stir in the ras el hanout, garlic, ginger, lemon peel and green olives. Add salt and pepper to taste.
Add enough chicken stock to just cover the chicken and bring to the boil.
Cover and simmer for 35 minutes. Stir in the coriander.
Serve with couscous.