INGREADIENT

• 1 tbs olive oil
• 1 1/2 kg chicken thighs
• 2 onions medium sliced
• 3 garlic cloves crushed
• 2 tbs Moroccan seasoning
• 2 tsp ground cinnamon
• 1 cup Massel* Chicken Style Liquid Stock
• 1 strip lemon rind
• 1 cup tomato puree
• 3/4 cup pitted dates chopped
• 2 tbs honey
• 1/2 cup parsley chopped fresh
• 3 tsp flaked almonds toasted
• 2 cups rice
• 1 tsp Moroccan seasoning
• 2 cups water
• 2 tbs Massel* Chicken Stock Powder
• 1 tsp dried parsley
• 1/4 cup dried apricots chopped

Direction

1. Heat oil in a large frying pan or wok, cook meat in batches until brown. Drain on paper towels.
2. Add onion to pan and cook until it is soft and golden brown. Stir in garlic, Moroccan seasoning, cinnamon, stock, lemon rind and tomato puree.
3. Place meat and onion mixture in a slow cooker. Cover and cook on high for 1½ hours, then on low for 3 hours.
4. One hour before required, stir in dates and honey and continue to cook.
5. To cook the rice, add all ingredients to your rice cooker, stir well at the start and during the cooking process. Fluff up when cooked.
6. Sprinkle with parsley and almonds to serve.