5-6 chicken breasts, cut into pieces
1 large onion, chopped
15ml (1 tablespoon) oil
1 garlic clove, peeled and chopped
10ml (2 level teaspoon) ground cumin
2.5 ml (1/2 level teaspoon ground ginger
60ml (4 level tablespoons) tomato paste
1 bay leaf
750 ml (1 1/4 pints) chicken stock
Heat the oil gently and saute the onion. Add the garlic and spices and gently fry for 1 minute. Add the chicken pieces and saute until starting to cook through. Add the tomato paste, bay leaf and chicken stock. Bring to the boil and simmer until the chicken is perfectly cooked through (e.g. 5-10 minutes).
You can either serve the chicken dish completely separately to the Moroccan Spiced Chick Pea dish - in which case it will need a runny sauce, as outlined above. However, you can also keep the chicken dish quite dry, and serve the chicken on top of the chick pea vegetable dish and cous cous.