How to Make Susies Chicken Tagine

Cook the meat at a low sizzle- hot enough so it doesn't get wet, but not so hot they burn. It should take about 10 minutes to brown nicely.

Meanwhile chop up the vegetables. Cut the onion into big chunk- everything in this recipe is in big chunks

If using Turkish peppers cut them lengthwise to remove the seeds.

Then chop into big chunks

Cut the Aubergine into big chunks

Finally chop the tomatoes into big chunks (I've used some cherry tomatoes too because they needed using up)

When the chicken starts to brown add the onions and cook for another 5-10 minutes

Crush in 2 garlic cubes

Grate in 1 or 2 inch cube of ginger (tip- this can be grated straight from the freezer)

When the onion is becoming clear and brown at the edges....

Add the pepper and keep frying for another 5 minutes

Add the rest of the vegetables and simmer it for a few minutes until it becomes soggy

Add a teaspoon of cinnamon and a teaspoon of cumin, a teaspoon of bouillon powder (or a stock cube) and a good pinch of salt and pepper

Cover and turn down as low as possible (or switch to slow cooker- high) and cook for 2-4 hours. The liquid should accumulate rather than boil away.

The stew should now be full of juice

Roughly cut some coriander leaves

Add these with 2 dessert spoons of ground almonds. You can optionally add a desert spoon of honey if you want it sweeter. Cook for a few more minutes to reduce.

Serve with rice, yogurt and flatbread