CHICKEN TAGINE

Heat 1 tbs of rice bran oil / canola in the pan of the tagine over a medium heat, add 1 onion , peeled and cut into thin wedges along with 3 tbs of minced garlic and cook until the onion softens . Now add 500gm of diced , skinless chicken breast , cook stirring until sealed on all sides . Add 1 dsp of ground cumin and 2 cinnamon sticks to the pan while you are sealing the chicken. Sprinkle in 1 tbs of whole wheat flour while stirring constantly until well combined . Add 1 lagre eggplant that has been diced, along with a red capsicum sliced and 90 gm of sliced mushrooms . Cook until well incorporated , stirring constantly . In a separate bowl mix together 1 tbs of tomato paste , 2 cups of chicken stock and 1/2 cup of apple cider vinegar . Blend this mixture into the pan and slowly bring to the boil . Reduce the heat and add 1 can of drained and rinsed chick peas and 1/2 cup of chopped dried apricots . Cover with the tagine top and simmer for 20 minutes or until until the chicken is tender . Season with cracked black pepper and serve immediately , sprinkled with sprigs of fresh coriander .