This Moroccan-style stew is a real winter entertaining delight. It is robustly aromatic, easy and super-tasty.


• 500g boneless chicken thighs

• 1 Tbsp fresh ginger, grated

• 1 Tbsp ground cumin

• 1 Tbsp ground coriander

• 2 x cinnamon sticks

• 1 Tbsp ground cinnamon

• 1½ tsp cayenne pepper

• 1 tsp salt

• 4 Tbsp olive oil

• 1 large onion, finely chopped

• 3 garlic cloves, crushed

• 100g chopped dried peaches

• 2 Tbsp honey

• ½ tsp saffron strands, soaked in a little warm water

• 1 tin whole tomato

• 1 Tbsp tomato paste

• ½ cup pitted green olives

• ¼ cup water

• ½ cup chopped coriander and flat-leaf parsley

• Plain yogurt to garnish


Preheat the oven to 160°C. Combine all of the spices, salt, ginger and garlic with half the oil. Rub the chicken pieces well with the spice oil. Heat an ovenproof dish with the rest of the oil and brown the chicken. Remove from the pan once browned. Add the onions and fry until translucent. Place the chicken back in the pan and add the dried peaches, honey, olives, saffron and water, tinned tomatoes, tomato paste and water. Mix well. Cover with foil and cook for 1½ – 2 hours. Garnish with the coriander and parsley, and yogurt. Serve with couscous or basmati rice.

Dee’s note:

You can try lamb or beef, instead of chicken. For a vegetarian version, substitute the meat for a couple of tins of drained chickpeas, and the chicken stock for vegetable stock.