Moroccan Chicken Baked with Spices

• 1.5kg whole Chicken (can also use chicken breasts)
• Saffron
• 3-4 tablespoons (45-60mL) Boiling Water
• Sprig of Fresh Parsley
• 500g Tomatoes
• 6 Onions (can reduce quantity to four)
• 75g Dried Apricots
• 1½ tablespoons (30mL) Honey
• 2 teaspoons (10mL) ground cinnamon
• 1 teaspoon (5mL) ground ginger
• Salt and Pepper
• ½ cup (125mL) Olive Oil

1. Joint chicken into 4 pieces.
2. Prepare ingredients
   1. Put piece of saffron into a small bowl with the boiling water.
   2. Chop parsley.
   3. Chop tomatoes coarsely (remove seeds and juice).
   4. Slice thinly four of the onions. (Two if reducing onion quantity)
   5. Finely chop two onions.
   6. Cut apricots into chunks.
3. Cook:
   1. Heat oven to 180°C. Place chicken in casserole dish (tagine). Cover with sliced onion, then with tomato.
   2. Mix together chopped onions, saffron and liquid, dried apricots, honey, cinnamon, ginger,chopped parsley, salt and pepper. Add olive oil. Spoon over tomatoes.
   3. Cover and bake until chicken is tender - about 1½ hours (Make sure seal is good on dish, so the chicken steams properly.)

Serves about 5.

Couscous Stuffing With Almonds

Makes a good accompaniment to Moroccan Chicken Baked with Spices.

• 60g slivered almonds
• 1 cup (250mL) boiling water
• 165g quick cook couscous
• 30g butter

1. 180°C oven spread almonds on tray and toast until browned (10-12 minutes). Almonds can also be toasted in a microwave.
2. Cook couscous as per instructions.
3. Add butter and almonds to couscous while still hot.

Serves 2.