Chicken Agadir

A quick dish to prepare where the flavour payback outweighs the effort. Flavours from the harissa paste add a deceptive depth to what is effectively a simple chicken supper.
Where quantities are given they are per portion

• Chicken pieces.
• Butter.
• Chopped onion.
• Garlic crushed
• 1/2 tablespoon Harissa paste
• Saffron, or turmeric.
• Salt, freshly ground black pepper
• Half a cinnamon stick
• 100 mlStock
• 15 gram Raisins
• 120 g tinned chickpeas drained and rinsed.

Heat a pan and fry chicken to seal. Add butter garlic and onion, cook for 5 mins. Mix in the remaining ingredients except the chickpeas and raisins.

Bring to boil then reduce heat cover and simmer for 25 mins.

Add raisins and chickpeas, simmer uncovered for 5-10 minutes.

Serve with cous cous, rice  or flat bread such as naan.