Moroccan Chicken

1. Place the roughly chopped onion, tin tomatoes, ginger and garlic in a blender and blend into a smooth paste. Set aside.
2. Heat 1 tbsp of oil in a large pan on a medium heat. Season the chicken with salt and pepper and fry the chicken until brown. The chicken doesn’t need to be cooked through at this stage. Once browned, set aside.
3. Heat another tbsp of oil in the same pan you used for the chicken, and add the sliced onions. Fry until softened, about 5 minutes.
4. Add Shemin’s Ras El Hanout Spice Blend to the pan and stir in with the onions. Then add the blended onion/tomato mixture to the pan. Stir in and let it cook for about 3 minutes.
5. Return the chicken to the pan and add the carrots, chickpeas, stock, vinegar and sugar. Bring to a simmer and let it cook for 30 minutes, stirring occasionally.
6. When ready, stir in the chopped parsley and serve with rice or cous cous.